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🍝 Chicken Pasta with Leek and Horseradish

737 kcal · 30 min · 4 servings

Ingredients

• 500 g Spiral noodles (e.g. Fusilli)
• Salt
• 1 stalk Leek
• 400 g Chicken breast fillet
• 2 tbsp Vegetable oil
• 150 ml Poultry broth
• 100 ml Whipping cream
• 1 tbsp freshly grated Horseradish
• 50 g Crème fraîche
• 2 tbsp freshly chopped Parsley

Instructions

1. 1. Boil water in a large pot and add some salt.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente (firm to the bite).
4. 4. Wash the leek thoroughly.
5. 5. Remove the green tops and root ends from the leek.
6. 6. Slice the white part of the leek into thin rings.
7. 7. Rinse the chicken breast under cold water.
8. 8. Pat the chicken dry with a kitchen towel.
9. 9. Cut the chicken meat into thin strips.
10. 10. Heat two tablespoons of oil in a large pan.
11. 11. Fry the chicken strips in the hot oil.
12. 12. Turn the meat until it is brown on all sides.
13. 13. Add the leek rings to the pan.
14. 14. Sauté the leek briefly with the meat.
15. 15. Deglaze the meat with the broth.
16. 16. Pour the cream into the pan.
17. 17. Let the sauce simmer on low heat.
18. 18. Cook the sauce for four to five minutes.
19. 19. Add a little more broth if necessary if the sauce becomes too thick.
20. 20. Stir the horseradish into the sauce.
21. 21. Add the crème fraîche to the sauce.
22. 22. Finely chop the parsley.
23. 23. Add the parsley to the sauce.
24. 24. Drain the pasta and let it drain well.
25. 25. Fold the drained pasta into the sauce.
26. 26. Season the dish to taste with salt.
27. 27. Serve the pasta warm.

Nutrition per serving

• kcal: 737
• Protein: 44 g · Fett/Fat: 21 g · Carbs: 93 g