Creamy Chicken And Leeks With Pasta Shells Recipe
Ingredients
| 4 boneless skinless chicken breasts | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| 4 anchovy fillets, chopped | ||
| Leeks | 4 , sliced | |
| Dry white wine | 1 Cup (16 tbs) | |
| Dried rosemary | 1/2 Teaspoon | |
| Pinch each black and cayenne peppers | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Spinach | 2 Cup (16 tbs), shredded | |
| 1/3 cup freshly grated 75 ml | ||
| Parmesan cheese | ||
| 3/4 Ib pasta shells or bow ties 375 g | ||
| 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.
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.
Chef
