Creamy Fettucine with Chicken and Leeks
Total time: 30 minutes
Yield: 4 servings
- ¾ lb fettuccine or another long pasta
- 2 tbsp unsalted butter
- 1 leek (white and light green parts only)
- Kosher salt and pepper
- 1 ½ cups heavy cream
- 2 tbsp lemon zest
- 3 cups shredded rotisserie chicken (already cooked)
Cook the pasta according to the package directions; drain and return to pot
Meanwhile, heat the butter in a medium skillet over medium heat. Add the leek, ¾ tsp salt and ¼ tsp pepper and cook, stirring occasionally until tender (4 - 6 minutes).
Add the cream and 1 tbsp of the lemon zest and simmer until slightly thickened (8-12 minutes).
Add the chicken and cook until warmed through, 1-2 minutes or more.
Add the chicken mixturn and the remaining tablespoon of lemon zest to the pasta and took to coat. Serve warm.