Name: Penne with Chicken and Leeks
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) penne rigate; 1/2 lb (225 g) thinly sliced pancetta, cut in thin strips; 2 tablespoons (30 ml) olive oil; 1 clove garlic, chopped; 1 cup (250 ml) chicken broth; 3/4 cup (180 ml) Braised Leeks (see recipe); 2 cups (500 ml) diced cooked chicken; 1 1/4 cups (310 ml) grated sharp cheddar; 3 tablespoons (45 ml) chopped flat-leaf parsley; Salt and pepper

Preparation

In a pot of boiling salted water, cook the pasta until al dente. Save 250 ml (1 cup) cooking water. Drain the pasta and set aside.
Meanwhile, in a skillet over medium-high heat, brown the pancetta in the oil. Add the garlic and continue cooking for 1 minute. Add the broth, leeks and chicken. Bring to a boil and add the pasta, cheese and parsley. Toss well to combine, adding a small amount of the reserved cooking water if needed. Adjust the seasoning.