There is a hole in my heart that only pasta can fill. I’m pretty sure I’ve got to have some Italian blood in me somewhere, which is likely since I’m a mashup of a lot of European countries. Pasta is like the ultimate comfort food, and the combination of leeks and tomatoes here is SPOT ON. This recipe is my take on the recipe from Skinnytaste, but with pasta added. Instead of a white wine sauce, I wanted something creamier and heartier so I used heavy cream. Half & Half would work well too.
Here we go:
- 2 chicken breasts, cubed into bite-sized pieces
- 4 ounces spaghetti, or pasta of your choice
- 2 large leeks (white and light green part) split in half lengthwise and finely sliced so you have many little "C" shapes
- 3 tbsp sun-dried tomatoes in oil, roughly chopped
- 1 clove garlic, minced
- 3/4 cup heavy cream or half & half
- Salt and pepper to taste
- A handful fresh parsley, chopped
- Start cooking your pasta according to the package instructions
- Add your sun-dried tomatoes to a hot pan. The oil from the tomatoes will make a nice non-sticky pan for your chicken. (If you don't want to use tomatoes in oil, skip this step and just add some oil to the hot pan. Add the tomatoes when you add the leeks and garlic.)
- Add your chicken cubes and cook for about five minutes, then add your leeks and minced garlic into the pan with the chicken and cook until the everything is cooked through.
- Reduce heat to low and add your heavy cream. Use it to scrape up any bits stuck to the bottom of the pan.
- Add salt and pepper to taste.
- Strain pasta.
- Serve your chicken mixture over a warm bed of pasta topped with fresh parsley.
Did you try it? What did you think?
Let me know in the comments below!