John Myers
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Pasta Stuffed with Chicken and Leek …
The perfect pasta stuffed with chicken and leek … recipe with a picture and simple step-by-step instructions.
Pasta stuffed with chicken and leek …
- 1 pole Leek
- Salt
- 2 Chicken fillets
- Salt and paprika
- Oil
- 1 tablespoon Butter
- 2 Tablespoon (level) Flour
- 20 g Whipped cream
- Pepper and nutmeg
- Chilli flakes
- 3 Giants – Rigatoni or other large pasta like Lumaconi
- Salt
… on an apple sauce with grappa
- 1 Apple fresh
- Lemon juice
- 30 Milliliters White wine dry
- 2 Centiliters Grappa
- 20 g Whipped cream
- Clean the leeks. Cut the light green of it very small and wash thoroughly. Cook in boiling salted water for about 5 minutes. Drain and drain. Save the vegetable water.
- Wash the meat, dry it and cut it into very small cubes. Season with salt and paprika and fry in hot oil.
- Melt the butter in a saucepan. Sprinkle flour on top and stir into the butter. Pour in enough vegetable water while stirring until you get a creamy sauce. Let it boil a little more. Stir in the cream and season with pepper and nutmeg.
- Mix the chicken and leek. Mix in as much sauce as desired. Grind the chilli flakes over the top a few turns. Mix everything well.
- Cook the noodles in plenty of boiling salted water for about 15 to 20 minutes. Drain and drain.
- Fill the pasta with the chicken and leek mixture.
… auf einer Apfelsoße mit Grappa
- Quarter the apple and remove the core. Cut a quarter into fine wedges and drizzle with lemon juice. Set aside for decoration. Peel the remaining apple and cut into cubes. Stew with the wine for 10 minutes.
- Add grappa to the apple and roughly puree the whole thing. Heat again and stir in the cream.
Serving
- Put the apple sauce on a plate. Arrange the pasta on top. Garnish with the apple wedges, blanched leek and parsley.
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