Chicken and leek pasta
Dean Edwards is in the Lorraine kitchen making a quick and easy chicken pasta dish the whole family will love.
Serves 4
Ingredients
2 x 220g pack chicken breast goujons or mini fillets3-4 sprigs fresh thyme leaves2 cloves garlic, crushed1 tbsp olive oil1 leek, washed and shredded100ml white wine (optional)2 tbsp cream cheese or créme fraiche (whichever you prefer)70g cheddar cheese, grated160g whole-wheat penne pasta2-3 tbsp reserved pasta cooking water
Method
Place the chicken goujons into a resealable freezer bag then add in the garlic, thyme and olive oil. Massage to make sure everything is mixed then leave to marinate for one hour if you can.
Preheat a griddle pan or frying pan then place on the goujons and cook for around 2-3 minutes per side or until cooked through
Cook the pasta by bringing a large pan of salted water to the boil and cook according to the packet instructions. Drain, reserving a little of the water.
Meanwhile, heat some oil then fry the leek until softened for around 6-7 minutes. Add in the garlic and cook for a further 2 minutes. Add the white wine (if using) and cook until the liquid has reduced by half, then stir.
Add in the cream cheese or créme fraiche and grated cheddar. Add 2-3 tbsp of reserved pasta water to let the sauce down. Throw in the drained pasta and chicken then toss everything together.
Serve with the crispy fried leeks on top