Pasta with Chicken, Leeks and Wine
from How to Cook Everything Fast
This is a variant of the pasta with chicken, mushrooms and wine I am pretty sure I posted earlier in the thread. You get some pasta water going. Then you cook some chopped chicken in olive oil and butter and move it to a plate. Trim and slice the leeks and cook in olive oil and butter w/ salt and pepper and garlic until soft. I also added some air-dried shallots from Penzey’s, on a whim. Once they’re soft, add white wine and the chicken and reduce the wine by about half, then turn as low as it’ll go until the pasta (which you add whenever the water gets to a boil, not neglecting the salt) is ready. Once the pasta is done, you drain it, turn the heat back up on the sauce, add the pasta, some parmesan and fresh thyme, mix and serve. Big differences from the mushrooms version are the leeks instead of mushrooms, obviously, white wine instead of red, and thyme instead of parsley. It’s super yummy.
This is the first time I’ve ever done anything with leeks and they are not what I thought they were at all. Basically they’re a supersized scallion. I thought they were a root vegetable or something. Now I know!
