- 225g dried pasta 9recipe says bows but I guess any would do)
- 750ml chicken stock
- 2 medium size chicken breasts, cooked and cut into bite sized pieces
- 1 garlic clove, crushed
- 2 leeks, chopped finely
- 2 tsp wholegrain mustard
- 2 tbsp half cream (i actually missed this out and it still tasted yummy)
- freshly ground salt and pepper
Cook the pasta in the chicken stock. Drain, reserving the stock.
Meanwhile, place the chicken, garlic, leeks and mustard in a saucepan, add 22ml of the chicken stock from the cooking of the pasta and gently simmer uncovered for 5 mins.
stir the cream into the sauce, heat for 2 minutes, uncovered. Season with salt and pepper and serve with the pasta.
I stirred the pasta through the sauce, cooled then refrigerated it and used it for lunches / quick dinners during last week.