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- Servings:4
- Dish Type:Pasta
- Cooking Time:25min
- Preparation Time:10min
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.
- Servings:4
- Dish Type:Pasta
- Cooking Time:25min
- Preparation Time:10min
Campbells Product used
Chicken - Pouch
View productIngredients
- 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.
