350g casarecce pasta
1 large leek, green and white section, halved and thinly sliced
1 teaspoon fresh thyme leaves
2 cloves garlic, crushed
2 tablespoons dijon mustard
½ cup thickened cream
2 cups shredded or sliced barbecue chicken meat
zest of 1 lemon
Bring a large saucepan of water to the boil and cook pasta according to packet directions. Reserve 2/3 cup of the cooking liquid then drain.
Meanwhile, heat half of the butter in a large frypan over medium high heat. Add the leek and thyme, cook for 4-5 min or until tender. Remove 1/3 cup of the leeks to a small bowl and reserve for later. Add the garlic to remaining leeks, cook 1 min. Add the mustard and cream and simmer for 1 min.
Add the chicken, reserved water, pasta and lemon zest to the sauce and toss well to combine. Cook for 1-2 min or until heated through. Season to taste. Divide between bowls and sprinkle with reserved leeks. Garnish with a lemon wedge, fresh thyme, shaved parmesan and cracked black pepper.