Creamy chicken, mushroom and leek pasta
A nice and easy family pleaser that freezes well too. The sort of dish that’s perfect to come home too after a chilly day outside.
- 360g penne/fusilli
- 3 chicken breasts
- 1 leek
- 1 clove of garlic
- 1 teaspoon of oregano
- 3-4 rashers of bacon
- Half a dozen chestnut mushrooms
- 100ml single cream
- Parmesan for garnish
How To Make It
Step 1.Pop the pasta on to boil. Dice 3 chicken breasts and cook in a pan for 6-8 minutes until mostly cooked.
Step 2.Dice a leek, season and cook on a low heat for 5 mins in a different pan. Add a clove of garlic and a teaspoon of oregano.
Step 3.Add the chicken to the leeks then add a few rashers of chopped bacon and half a dozen sliced chestnut mushrooms. Cook for 5 more minutes
Step 4.Pour over 100ml single cream and cook for 2 mins, adding a splash of water or more cream if you want.
Step 5.Drain the pasta, add to the pan and top with some parmesan.
Serve & Enjoy
Lots of lovely vitamins in the leeks and mushrooms and a good dose of protein from the chicken