Creamy leek, chicken and mushroom linguine

Creamy leek, chicken and mushroom linguine

There is this restaurant near my house whose Pollo e Funghi is my husband's and my favourite that everytime we go there we always order the same thing again and again. This is my attempt at producing something a little bit closer to it in flavour.

PREP TIME + COOK TIME

 15 mins + 20 mins

SERVE

 3 people

DIFFICULTY

Easy

What You'll Need

  • Pasta, your preferred shape. I chose Linguine
  • Olive oil
  • 500g chicken thigh fillets, trimmed, cubed / leftover from roast chicken/charcoal chicken
  • 60g butter
  • 2 leeks halved, washed, chopped
  • 250 g mushrooms, sliced
  • thyme sprigs, leaves chopped
  • 300ml carton thickened cream
  • 1-2 tbsp plain flour
  • 50g cheddar cheese or more to taste
  • 1/2 - 1 cup chicken stock

How to Make It

Step 1

Heat oil in a frying pan on high. Saute chicken in 2 batches for 3- 4 minutes each until browned. Transfer to a plate. (If using leftover chicken then just stir fry the chicken a bit until warmed up) 

Step 2

Melt butter in same pan on high. Saute leek for 5 - 10 minutes until caramelised. Add the mushroom and thyme and saute for 5 - 10 minutes until mushroom is tender. In the meantime, cook your pasta. 

Step 3

In a jug, blend cream and flour together. Blend into leek mixture with cheese. Season with salt and pepper to taste. Bring to the boil on high, stirring. Add chicken. Reduce heat to low and simmer to 3 minutes.  

Step 4

Add in 1/2 cup of the chicken stock. If the sauce is still too thick then add some more stock. Simmer for a bit more and turn off the heat.  

Step 5

Serve sauce with the pasta. Sprinkle freshly cracked black pepper and chilli flakes and some raw green salads on the side.  

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