I really wanted to cook leeks. I'm serious! I walk past them in the produce section all the time and look but don't touch. That's really the basis for this experimental dish: Chicken tagliatelle with creamy leek sauce.
I started by cooking the tagliatelle per package instructions... I had spinach flavor, hence the green color! Then I got to work on the chicken and sauce. By the way, I had some chicken thighs needing to be used in the fridge, so that's what I chose, but feel free to use breasts if you're a white meat person!
As always, recipes are crafted for 2 people...
Creamy leek sauce
-1 leek, chopped into small slices
-2 garlic cloves, minced
-1 stick of butter
-4 tbs. lemon juice
-1 tbs. flour
-1/2 cup half & half
-Chicken breasts, or thighs
-1/4 cup Parmesan cheese, grated
-Parsley, chopped
-Salt, pepper, garlic powder
-Cayenne
1. Heat butter in a skillet.
2. Preapare the leek. I cut off the root, and then the top where the leaves start to spread out, and only used that middle part. Slice thinly, then rinse slices in a bowl of water (there can be a lot of dirt hiding in the leaves). Pat dry and cook in the butter for a couple minutes.
3. Add chicken. I typically do a simple salt, pepper and garlic powder sprinkling on both sides of the chicken, then into the pan! Cook for a few minutes per side, on medium heat, until all the pink is gone.
4. Add minced garlic and lemon juice.
5. Add the flour and incorporate into the butter. Cook for a minute or 2 before adding in half & half and Parmesan cheese. Season with salt and pepper to your liking. I add a couple shakes of cayenne to bump up the heat!
6. Mix and allow to thicken for a couple more minutes.
7. Serve atop your pasta with a sprinkling of chopped parsley and some Parmesan shavings!
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