Char-char chicken and leek pasta
Ainsley Harriott
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients
350g / 12oz spaghetti
1 pack of baby leeks, cooked and refreshed
6 tbsp olive oil
2 boneless, skinless Freedom Food labelled chicken breasts, cut into 6 strips
1 lemon
75g / 3oz Parmesan cheese, grated
1 garlic clove, crushed
1 tbsp tarragon, roughly chopped
salt and pepper
Oh so easy… and light and healthy too!
Method
- Heat a griddle pan.
- Cook the spaghetti in a large pan of boiling water, according to the packet instructions.
- Brush the leeks with 1 tbsp of oil, cook in griddle pan for 2-3 minutes on each side until slightly charred. Cover and set aside.
- Place the chicken in a medium bowl, grate over the zest of the lemon and stir in 1 tbsp of olive oil, mix well, and season with salt and pepper. Chargrill for 2-3 minutes on each side or until golden brown and cooked through.
- Meanwhile make the dressing. Mix together the remaining oil, the juice of the lemon, half of the Parmesan, garlic and tarragon. Season with salt and pepper.
- Drain the pasta and return to the pan. Pour over the dressing and gently fold through the chicken and leeks. Divide between four pasta bowls and garnish with shavings of the remaining Parmesan.