Korean Sticky Chicken & Rice Bowls
Serves 4. Ready in 35 min.
Creamy Garlic Chicken and Leek Pasta
When you want pasta instead of orzo, this is your answer. Chicken, sweet leeks, garlic, light cream cheese and Parmesan make a creamy sauce, with a splash of pasta water doing the clever work. Nobody needs to know how easy it was.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
Per serving, estimated
- Calories
- 503
- Protein
- 48g
- Carbs
- 50g
- Fat
- 12g
- Fibre
- 2g
Worked out from the ingredients as listed. Not lab-tested, and brands vary, so check your own labels if you are tracking closely.
Ingredients
- 600 g skinless chicken breast, cubed
- 220 g dry short pasta
- 1 large leek, thinly sliced
- 4 garlic cloves
- 10 ml olive oil
- 150 ml low-fat milk
- 100 g light cream cheese
- 25 g Parmesan
- 1 tsp Dijon mustard
- 1 tsp fresh thyme
- 100-150 ml reserved pasta water
- Freshly ground black pepper, to taste
Method
- Boil pasta until al dente; reserve pasta water.
- Brown chicken in oil until cooked through to 74°C; set aside.
- Soften leek and garlic in same pan; stir in milk, cream cheese, Dijon and thyme over low heat.
- Return chicken, add pasta and loosen with reserved pasta water.
- Finish with Parmesan and black pepper; divide into four servings.
