Best 2 Chicken And Leek Pasta Recipes
Indulge in a culinary journey with our delectable Chicken and Leek Pasta recipes. These dishes combine the savory flavors of chicken, the delicate sweetness of leeks, and the comforting texture of pasta, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking for a weeknight meal, our diverse collection of recipes offers something for everyone.
From the classic Chicken and Leek Pasta with its creamy sauce to the tangy Lemon Chicken and Leek Pasta, each recipe brings a unique twist to this timeless combination. We also have a One-Pot Chicken and Leek Pasta for those who love easy cleanup, and a Chicken and Leek Pasta Bake that's perfect for a cozy family dinner.
But that's not all! We've also included a vegetarian delight with our Leek and Mushroom Pasta, a hearty Chicken and Leek Pasta Soup for chilly days, and a refreshing Chicken and Leek Salad for a lighter meal.
With step-by-step instructions, cooking tips, and stunning photos, our Chicken and Leek Pasta recipes are sure to inspire your next culinary creation. So, gather your ingredients, put on your apron, and let's embark on a delicious adventure together!
CHICKEN & LEEK PASTA BAKE WITH A CRUNCHY TOP
You can pre-prepare the chicken base and freeze to make a hearty, no-fuss pasta bake later in the week. It's sure to become a family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta, Supper
Time 2h
Number Of Ingredients 13
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Cook the pasta following pack instructions. Put the leeks in a pan with a little water, cover and cook until very soft. Drain, then return to the pan with the courgette, pesto and soft cheese, stir everything together, add the chicken base and stir well, then heat until just bubbling. Add a splash of water if it's very thick.
- Stir the pasta into the chicken mixture and tip into a large baking dish. Sprinkle over the breadcrumbs and grill the top until it browns.
Nutrition Facts : Calories 601 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium
CHICKEN AND LEEK PASTA
This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.
Provided by SPARKLYSCOTTY
Categories Main Dishes Pasta
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
- Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
- Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
- Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
- Drain tagliatelle and serve, adding warm chicken-leek mixture on top.
Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g
Tips:
- Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, organic vegetables and free-range chicken for the best flavor.
- Don't Overcook the Chicken: Chicken breasts can easily become dry and tough if overcooked. Cook them until they reach an internal temperature of 165°F (74°C) for best results.
- Cook the Leeks Slowly: Leeks should be cooked slowly over low heat to bring out their natural sweetness. Sauté them in butter or olive oil until they are soft and caramelized.
- Use a Good Quality Pasta: The type of pasta you use can also make a big difference. Choose a pasta that is made from high-quality durum wheat and has a good texture.
- Add Fresh Herbs and Spices: Fresh herbs and spices can add a lot of flavor to the dish. Add them at the end of cooking to preserve their delicate flavors.
Conclusion:
Chicken and leek pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. With a few simple tips, you can make sure that your chicken and leek pasta turns out perfectly every time.
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