Chicken and Leek Tagliatelle

Ribbons of tagliatelle in a light creamy leek and mustard sauce with tender pieces of chicken.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 350g dried tagliatelle
  • 1 tbsp olive oil
  • 25g butter
  • 450g skinless chicken breast, cut into thin strips
  • 2 leeks, trimmed and thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp English mustard
  • 150ml chicken stock
  • 150ml double cream
  • Zest of 1/2 lemon
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Cook the tagliatelle in salted boiling water according to the packet instructions. Reserve a mugful of the cooking water, then drain.

  2. Meanwhile, heat the oil and half the butter in a large frying pan. Season the chicken and fry for 5 minutes until golden. Remove to a plate.

  3. Add the remaining butter and the leeks. Cook gently for 5 minutes until soft, adding the garlic for the final minute.

  4. Stir in the mustard, stock and cream and simmer for 3 minutes.

  5. Return the chicken to the pan. Add the pasta, lemon zest and a splash of cooking water and toss until glossy.

  6. Season well and serve scattered with parsley.