Chicken & Leek Pasta

Creamy Chicken and Veggie Pasta is the ultimate comfort food — quick, nourishing, and full of flavour. With Campbell’s Chicken Bone Broth adding rich depth, and packed with cauliflower, broccoli and tender chicken, this is a weeknight winner the whole family will love.

Chicken & Leek Pasta

Servings:4
Dish Type:Pasta
Cooking Time:25min
Preparation Time:10min

Campbells Product used

Chicken - Pouch

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Ingredients

1–2 tbsp olive oil
1 medium leek, white part only, trimmed and washed
3 cloves garlic, crushed
300g chicken thigh fillets, cubed
1 cup finely chopped cauliflower
1 cup finely chopped broccoli
2 cups Campbell’s Chicken Bone Broth
½ cup thickened cream
Parmesan, to serve
400g pasta

Preparation

Step 1

Heat olive oil in a large frying pan over medium heat. Add leek and garlic, and cook for 1–2 minutes until fragrant and just softened.

Step 2

Add chicken and cook for 2 minutes until sealed. Stir in the cauliflower and broccoli, and cook for a few minutes until starting to soften.

Step 3

Pour in Campbell’s Chicken Bone Broth and bring to a simmer. Cook for approximately 10 minutes, or until the vegetables are tender, the chicken is cooked through, and the sauce has reduced slightly.

Step 4

Stir through the cream and continue cooking until the sauce has thickened to your liking.

Step 5

Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain well.

Step 6

Serve the creamy chicken and vegetable sauce over pasta, topped generously with parmesan.

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