Chicken, Leek & Mustard Pasta

Comfort food at it's best this pasta is also a fast dinner winner.
Richard Whitbread




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.

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