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Creamy Chicken And Leeks With Pasta Shells

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Ingredients
  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
  Butter 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Quick

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