Penne with Chicken and Leeks
Penne with Chicken and Leeks
Ingredients
- 3/4 lb (375 g) penne rigate
- 1/2 lb (225 g) thinly sliced pancetta, cut in thin strips
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, chopped
- 1 cup (250 ml) chicken broth
- 3/4 cup (180 ml) Braised Leeks
- 2 cups (500 ml) diced cooked chicken
- 1 1/4 cups (310 ml) grated sharp cheddar
- 3 tablespoons (45 ml) chopped flat-leaf parsley
- Salt and pepper
Instructions
- In a pot of boiling salted water, cook the pasta until al dente. Save 250 ml (1 cup) cooking water. Drain the pasta and set aside.
- Meanwhile, in a skillet over medium-high heat, brown the pancetta in the oil. Add the garlic and continue cooking for 1 minute. Add the broth, leeks and chicken. Bring to a boil and add the pasta, cheese and parsley. Toss well to combine, adding a small amount of the reserved cooking water if needed. Adjust the seasoning.
Penne with Chicken and Leeks