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Ingredients
Method
- 1 tbsp olive oil
- 350g sliced leeks
- 300g chicken thigh fillets, cut into 3cm chunks
- 400g dried tagliatelle or similar
- 1 crushed garlic clove
- 40g butter
- 80g grated parmesan cheese
- 10g chopped parsley
- Pinch of chilli flakes, to serve
- Fry the leeks for 6-7 mins in the oil until softened, then push to the side of the pan and add the chicken chunks. Cook for another 7 mins or until the meat has browned and is cooked through. Meanwhile, cook the tagliatelle in salted boiling water until al dente, then drain and reserve 350ml of the cooking water. Set aside.
- Stir the garlic into the chicken and cook for a minute or so, then add about 100ml of the cooking water and reduce the heat to low. Stir through the butter and toss in the cooked tagliatelle, mixing to coat with the sauce. Add another splash of the cooking water and scatter with half the parmesan and a good grind of black pepper.
- Remove from the heat, set aside for a minute, then add some more cooking water and then rest of the cheese and mix until the sauce is the mixture of cream. Stir well to combine, then serve in bowls topped with parsley and chilli flakes.
30 mins
4 serving
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