Chicken and Leek Pasta

Morning guys! Hope you’ve all had an amazing week!

Today I’m sharing a super simple, fridge clearing pasta dish! I can’t be the only one who always has pasta in the cupboards, parmesan in the fridge, lemons and some sort of onion in and also peas/broad beans in the freezer. Feel free to replace the broad beans with peas! Both work well.

Let me know how you get on!

Ingredients – serves two

1 tbsp olive oil

2 leeks, sliced

salt and pepper

30g parsley, chopped

1 lemon, juiced

170g frozen broad beans

2 chicken thighs, chopped

1 tsp garlic granuals

0.5 tsp wholegrain mustard

45g parmesan, grated

110g brown rice pasta

Method

Drizzle the oil in a large frying pan and cook the leeks until soft, stir through the parsely, lemon, broad beans, chicken and garlic and cook for a further 10 minutes.

Pop the pasta in a pan of boiling water and cook for 12 minutes or until soft.

Drain, reserving 1/4 cup of water and pour into the chicken pan with most of the parmesan.

Mix well.

Leave to cook for 3 minutes. make sure the chicken is cooked before turning off the heat.

Divide the pasta between two bowls and top with the remaining parmesan.

Enjoy,

Leitchy xx

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