Chicken and Leek Pasta

A creamy chicken and leek sauce tops tagliatelle, zucchini, and carrot "noodles" in this easy pasta that will have picky eaters eating three veggies in one meal.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 876 Calories

Ingredients

• 1 cup heavy cream
• ground black pepper to taste
• 2 cups chicken broth, divided
• 1 tablespoon salted butter
• 1 medium zucchini, peeled
• 1 medium carrot
• 1 medium leek, sliced
• 4 ounces tagliatelle pasta
• 0.25 cup white wine
• 0.5 pound chopped boneless chicken breast

Recipe Instructions

Step 1

Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Drain tagliatelle and serve, adding warm chicken-leek mixture on top.