Day 2: Zesty chicken, pasta and leek with a kick


This dish was created out of hunger and became my variety of a chicken, leek and pasta dish.  I added some items I’d not planned to add, such a parmesan and cream.  Luckily it was a good option, it all worked well together.

  • 250g of pasta (it really doesn’t matter which kind)
  • 2 chicken breasts
  • 2 tablespoons of butter
  • 2 large cloves of garlic, crushed.
  • 1 large leek sliced thin (white and light green parts only)
  • 2 tbs salt and black pepper
  • 200g of light cream
  • 50g of paraman cheese
  • 1 birds eye chilli
  • 3 tablespoons lemon zest


Do the next to steps at the same time.

  1. Cook the pasta to al dente, drain it and put back in saucepan with the lid.
  2. Melt the butter in a large saucepan (or like I did, in a wok) on medium heat.  Add the leek, garlic, pepper and cook, stirring occasionally until tender, 4 to 6 minutes.  Add the cream, Parmesan and the lemon zest and simmer.  Finally addd the chicken and leave on low/medium heat until cooked.
  3. Chuck the pasta over it and stir in thoroughly.
  4. Oops, at the stage it was almost done, I remembered I was meant to add the chili so I added it at the end.

I don’t really think there’s a way to make this dish look pretty but bloody hell it tasted good and hearty.  Husband and I disagreed on one point, I thought 3 tea spoons of zest was perfect, he thought it would be better with 1 1/2.