Culture

Pasta is easy to prepare and always filling – cheers carbs. Chicken and leek paired together with a splash of cream makes for a comforting and indulgent meal, with balsamic vinegar offsetting the richness with a slight tang. It’s easy to adjust the quantity to feed a large group of people too, and would be extra delicious with some roughly sliced marinated artichokes folded through also. Season it well and you’re set.

Ingredients

250g pasta spirals or penne
2 TBS butter
1 brown onion, peeled and diced
1 leek, halved, washed and finely sliced
500-600g chicken thighs, diced
1 TBS dried oregano or basil
3 TBS full cream milk, or cream
A splash (or two) of balsamic vinegar

Method

1. Fill a large pot with water and add a pinch of salt. Bring to the boil, then add the pasta. Cook for 8-10 minutes, or until firm to the bite. Drain.

2. Meanwhile, melt 1 TBS of the butter in a large pan over a medium heat. Add the onion and leek, and cook for a few minutes, stirring. Turn the heat to low and cover. Stir occasionally to prevent the leek and onion from sticking to the pan. Cook until soft.

3. Melt the remaining 1 TBS of the butter in another large pan over a medium-high heat. When it starts to bubble, add the chicken and oregano. Turn the heat down slightly and cook for 5 minutes or until cooked through. The chicken should be tender and only just starting to brown.

4. Remove the leek and onion from the stovetop. Add the milk or cream, stirring to incorporate. Add the balsamic vinegar, stirring to incorporate.

5. Toss the pasta, leek and chicken together. Drizzle with a little olive oil, some cracked black pepper and even some fresh basil if you feel the need.