I've got a new recipe to share! Even with full-time work and grad school, I have tried to keep up with meal planning and home cooking. (Luckily, my honey is a great cook and has been helping on the cooking end.) This is important for our physical AND mental health.
A few weeks back, we received some lovely leeks in our produce box. I promptly decided to play Iron Chef in our kitchen and came up with this pasta dish!
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| Butter + Leeks = mmm... |
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| Some sauce stuff. |
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Serves: 4
Ingredients:
- 4 tbsp butter
- 3 small leeks, cut in half lengthwise & then white and light green parts cut into thin half moon slices
- 1/2 cup dry white wine
- 2 cooked chicken breasts, chopped
- 1 lemon, zest and juice
- 2 tbsp capers
- 1/2 cup half-n-half
- 1/4 cup shredded parmesan, plus more for topping
- 8 oz pasta, such as fusilli or penne
- Salt and pepper
Directions:
- Bring pasta water to boil. Add pasta and a bit of salt and cook al dente, according to package directions.
- While pasta is cooking, make the sauce. Melt the butter in a large skillet over medium heat and add leeks. Cook leeks, stirring often, until they have softened and are starting to brown, 5-7 minutes.
- Add white wine and cook until liquid has evaporated.
- Add the chopped chicken, lemon juice and zest, and capers. Cook for a minute to heat through.
- Stir in half-n-half and parmesan. Cook for another minute or two, until the sauce is bubbly and delicious. Season with salt and pepper.
- Drain pasta and return to pot. Pour in the sauce and give it a good stir. Dish up, top with a little more shredded parmesan, and enjoy immediately.
