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.
Serving size: Complete recipe
Calories 4618 Calories from Fat 1608
% Daily Value*
Total Fat 179 g276.1%
Saturated Fat 78.4 g391.8%
Trans Fat 0.2 g
Cholesterol 823.8 mg274.6%
Sodium 3254.9 mg135.6%
Total Carbohydrates 434 g144.6%
Dietary Fiber 35.4 g141.5%
Sugars 72.1 g
Protein 243 g486.4%
Vitamin A 544.6% Vitamin C 283.8%
Calcium 156.8% Iron 216.2%
*Based on a 2000 Calorie diet