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Chicken with carrots and leeks in cream cheese sauce

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Ingredients for 4 servings:

  • 500 g pasta
  • 500 g chicken breast
  • 4 m.-sized carrot(s)
  • 300 ml cream
  • 150 g cream cheese
  • 1 leek(s)
  • 90 ml pasta water or regular water
  • Parsley
  • chives
  • oil
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the chicken, cut into small pieces, and season with salt, pepper, and paprika. Cut the leek into rings and the carrots into slices. Bring the pasta water to a boil and cook according to the package instructions. If the pasta takes very little time to cook, fry the chicken first. While the water and the pasta are cooking, fry the chicken pieces in oil. Add the carrots and leek and fry. Deglaze with cream cheese, cream, and the (pasta) water. (Note: 90 ml water = about one ladle). Season the dish and simmer until the vegetables are al dente. Stir in the parsley and chives just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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