Creamy Chicken And Leeks With Pasta Shells
|Skinless boneless chicken breast||4|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Anchovy fillets||4 , chopped|
|Leeks||4 , sliced|
|Dry white wine||1 Cup (16 tbs)|
|Dried rosemary||1⁄2 Teaspoon|
|Cayenne peppers||1 Pinch|
|Whipping cream||1 Cup (16 tbs)|
|Shredded spinach||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Pasta shells/Bow ties 375 g||3⁄4 Pound|
Cut chicken into strips 2 inches (5 cm) long and 1/2 inch (1 cm) wide; set aside.
In large skillet, heat oil over medium heat; cook garlic, anchovies and leeks for 2 minutes or until garlic and leeks are softened.
Add chicken and cook, stirring occasionally, for about 4 minutes or until chicken is no longer pink inside.
With slotted spoon, remove chicken only and set aside.
Add wine, rosemary, and black and cayenne peppers to skillet; bring to boil and cook for 2 minutes.
Stir in cream and return to boil; reduce heat to low and simmer for 1 minute or until thickened slightly.
Return chicken to skillet; stir in spinach and Parmesan cheese and heat until sauce is bubbling.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm.
Drain well and toss with butter.
Transfer to warmed serving bowl; pour chicken mixture over top.