Creamy Fettuccine With Chicken and Leeks

Creamy Fettuccine With Chicken and Leeks
Marcus Nilsson
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

3/4
pound
fettuccine or another long pasta
2
tablespoons
unsalted butter
1
leek (white and light green parts only), thinly sliced
kosher salt and black pepper
1 1/2
cups
heavy cream
2
tablespoons
lemon zest
3
cups
shredded rotisserie chicken

Directions

  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the leek, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  3. Add the cream and 1 tablespoon of the lemon zest and simmer until slightly thickened, 8 to 12 minutes.
  4. Add the chicken and cook until warmed through, 1 to 2 minutes more.
  5. Add the chicken mixture and the remaining tablespoon of lemon zest to the pasta and toss to coat.
Charlyne Mattox
March 2013

Nutritional Information

  • Per Serving
  • Calories 933
  • Fat 54 g
  • Sat Fat 28 g
  • Cholesterol 230 mg
  • Sodium 489 mg
  • Protein 42 g
  • Carbohydrate 69 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 5 mg
  • Calcium 106 mg
What does this mean? See Nutrition 101.

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