Rating: 3 stars
55 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 12
  • 2 star values: 22
  • 1 star values: 6

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Credit: Johnny Miller

Recipe Summary

total:
20 mins
hands-on:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain.

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  • 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.

  • Serve warm, topped with the tarragon.

Nutrition Facts

574 calories; fat 16g; saturated fat 8g; cholesterol 90mg; sodium 460mg; protein 34g; carbohydrates 73g; sugars 6g; fiber 4g; iron 5mg; calcium 68mg.
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