Char-Char chicken and leek pasta
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Ingredients
- 350g spaghetti
- 1 pack of baby leeks, cooked and refreshed
- 6 tbsp olive oil
- 2 RSPCA Assured chicken breasts, cut into 6 strips
- 1 lemon
- 75g parmesan cheese, grated
- 1 garlic clove, crushed
- 1 tbsp tarragon, roughly chopped
- salt and pepper
Method
- Heat a griddle pan.
- Cook the spaghetti in a large pan of boiling water.
- Brush the leeks with 1 tbsp of oil, cook in a griddle pan for 2-3 minutes on each side until slightly charred.
- Remove the leeks from the heat, cover and set aside.
- Place the chicken in a medium bowl, grate over the zest of the lemon, stir in 1 tbsp of olive oil, mix well, and season with salt and pepper.
- Chargrill the chicken for 2-3 minutes on each side or until golden brown and cooked through.
- To make the dressing
- Mix together the remaining oil, the lemon juice, half the Parmesan, garlic and tarragon and salt and pepper to taste.
- Drain the pasta and return it to the pan.
- Pour over the dressing and gently fold it through the chicken and leeks.
- Divide between four pasta bowls and garnish with shavings of the remaining Parmesan.
