light leek-cheesepasta with chicken breast
rod of leek - around 150g
cold cut. Cut in stripes or diced, as you wish
cheese spread /soft cheese
here light version
white wine - optional
spagetti or any pasta to your liking
start cooking the pasta first, because the sauce won´t take long. Keep half a cup of the noodle water for later use
heat the oil in a big pan and fry the onion and the chicken until slightly brown.
Now add the leek and cook another 2 minutes
deglaze with the white wine and when the wine is vanished add the broth and stir in the cheese
add salt and pepper to taste. Thicken a bit, if necessary. But be careful because the noodle water will also act as thickener.
Now the pasta should also be cooked. Pour of the water - don´t forget to keep half a cup- and fill the pasta back into the pot.
add the pasta water and the sauce and stir thoroughly. If the sauce gets too thick, just add some milk
Tastes great with fresh chives and parmesan!