Chicken, Leek & Mushroom Pasta
A creamy pasta dish with mushrooms & leeks through the sauce and then lovely golden chicken scattered on top.
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Prep time20 minutes![]()
4 portions
Ingredients
- 2 large chicken breast fillets
- 2 tbsp Bertolli Easy Cook
- 2 leeks
- 2 sprigs of sage leaves
- 2 sprigs of rosemary
- 400 grams fusilli pasta
- 1 tbsp flour
- 300 ml semi-skimmed milk
- 1 handful frozen peas
- 1/2 tsp mustard
- 80 grams Parmesan
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Season the chicken with salt and pepper. Pop a large non- stick pan on medium high heat, add Bertolli Easy Cook and then add the chicken strips and cook for 10-12 turning every few minutes so all the sides get golden & cooked. Once cooked and golden, remove to one side. Then carry on cooking the base, add another drizzle of Bertolli Easy Cook then add the leeks and sage/rosemary stirring occasionally. Cook for 10 mins until softened and starting to get a little colour.
- Meanwhile, cook the pasta according to packet instructions, drain and reserve some of the cooking water.
- Once the leeks have had 10 minutes stir in the flour and cook for 1 minute then add the milk gradually stirring between to thicken a little, continue to do this until all the milk is used up. Add in the peas, mustard and most of the cheese and give it a stir. Then cook the mix for another few minutes to cook the peas, add in the cooked pasta and a splash of pasta water and give it all a mix.
- Serve with a few extra gratings of cheese and the cooked chicken.
