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🍝 Cheese Pasta Pan with Leek

822 kcal · 30 min · 4 servings

Ingredients

• 25 g walnuts (1 handful)
• 200 g whole wheat pasta (linguine)
• salt
• 1 stalk leek
• 1 onion
• 250 g chicken breast fillet
• 15 g butter (1 tbsp)
• 200 g cooking cream (15% fat)
• pepper
• 1 tsp dried marjoram
• 100 g blue cheese (30% fat in dry matter)

Instructions

1. 1. Take the walnuts out of the package and chop them roughly.
2. 2. Heat a large, non-stick pan over medium heat.
3. 3. Add the walnuts to the hot pan.
4. 4. Toast the nuts for 3 minutes.
5. 5. Remove the walnuts from the pan.
6. 6. Set the walnuts aside.
7. 7. Fill a large pot with water.
8. 8. Salt the water generously.
9. 9. Bring the water to a boil.
10. 10. Add the pasta to the boiling water.
11. 11. Cook the pasta al dente.
12. 12. Follow the package instructions for cooking time.
13. 13. Drain the pasta.
14. 14. Let the pasta drip dry well.
15. 15. Take the leek out of the package.
16. 16. Slit the leek lengthwise.
17. 17. Wash the leek under cold, running water.
18. 18. Clean the leek thoroughly.
19. 19. Wash between the leaves as well.
20. 20. Pat the leek dry with a kitchen towel.
21. 21. Slice the leek into thin rings.
22. 22. Take the onion out of the package.
23. 23. Peel the onion.
24. 24. Dice the onion finely.
25. 25. Take the chicken breast out of the package.
26. 26. Wash the chicken breast.
27. 27. Pat the chicken breast dry.
28. 28. Cut the chicken breast into strips.
29. 29. Take the butter out of the refrigerator.
30. 30. Heat the butter in a large pan.
31. 31. Add the chicken strips to the hot pan.
32. 32. Fry the meat over high heat.
33. 33. Fry the meat for approx. 3 minutes.
34. 34. Add the diced onion to the pan.
35. 35. Sauté the onion over medium heat.
36. 36. Sauté the onion for 2 minutes.
37. 37. Add the leek rings to the pan.
38. 38. Cover the pan.
39. 39. Cook the leek with the meat.
40. 40. Cook the leek for 2–3 minutes.
41. 41. Take the cooking cream out of the refrigerator.
42. 42. Pour the cooking cream into the pan.
43. 43. Add the drained pasta to the pan.
44. 44. Mix the pasta in.
45. 45. Take the salt from the pantry.
46. 46. Season the dish with salt.
47. 47. Take the pepper from the pantry.
48. 48. Season the dish with pepper.
49. 49. Take the marjoram from the pantry.
50. 50. Season the dish with marjoram.
51. 51. Take the cheese out of the refrigerator.
52. 52. Cut the cheese into small pieces.
53. 53. Spread the cheese over the pasta.
54. 54. Take the plates out of the cupboard.
55. 55. Serve the dish on the plates.
56. 56. Take the toasted walnuts from the side.
57. 57. Spread the walnuts over the portions.

Nutrition per serving

• kcal: 822
• Protein: 51 g · Fett/Fat: 37 g · Carbs: 75 g