4 tablespoons (1/2 stick) unsalted butter, cut into pieces
2 leeks, white and light green parts only, halved and sliced
kosher salt and black pepper
2 cups shredded rotisserie chicken (from 1/2 of a chicken), warm
3 tablespoons Dijon mustard
1 romaine heart, thinly sliced
2 tablespoons chopped tarragon
Sat fat 8g
How to Make It
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain.
Meanwhile, heat 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the leeks and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 2 to 4 minutes.
Add the pasta, chicken, Dijon, the remaining 2 tablespoons of butter, and ¾ cup of the cooking water to the leeks and toss to coat (adding more cooking water as needed to loosen the sauce). Add the romaine and toss to combine.