Chicken and Leek Tagliatelle

Delicious chicken and leek tagliatelle. Quick and tasty midweek meal for 2!

Recipe:

Method:

1)  Finely chop onion and grate garlic

2)  Cut leek in half lengthwise then chop into half moons

3)  Sauté the onion, leeks and garlic together in large frying pan using 2 tbsp of olive oil until soft.  Do not let the onions brown

4)  Cut chicken fillets in half then add to the frying pan, brown on both sides

5)  Add chicken stock and simmer for 20 mins until chicken is cooked through

6)  Meanwhile in a large saucepan of slightly salted water, cook pasta as per instructions on packet

7)  Reduce the heat of the chicken, leeks etc

8)  Using half of the tarragon from the packet.  Remove leaves from stalks and discard, chop leaves and add to the pan, mixing through

9)  Use ½ tub creme fraiche and stir into sauce

10)  Keep the heat low so not to curdle

11)  When pasta is ready, drain and add pasta to sauce.  Mix through making sure that all the pasta is coated with the sauce

12)  Serve and squeeze a dash of lemon juice over the top

Fee x