Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 leek, thinly sliced
  • 3 large garlic cloves, finely chopped
  • 125 ml (4 fl oz/1/2 cup) dry white wine
  • 300 g (10 1/2 oz) Swiss brown mushrooms, sliced
  • 2 teaspoons chopped thyme
  • 300 ml (10 1/2 fl oz) thickened (whipping) cream
  • 2 smoked boneless, skinless chicken breasts, thinly sliced 
  • 350 g (12 oz) fresh linguine

Instruction

  • <p><strong>1.</strong> Heat the oil in a saucepan. Add the leek and cook, stirring, over low heat for 3-4 minutes, or until soft. Add the garlic and cook for another minute. Pour in the wine and simmer for 2-3 minutes, or until the liquid has reduced by half.</p> <p><strong>2.</strong> Increase the heat to medium, add the mushrooms and thyme and cook for 5 minutes, or until any excess liquid has been absorbed, then add the cream and sliced chicken. Reduce the heat and simmer for 4-5 minutes, or until the sauce has slightly thickened.</p> <p><strong>3.</strong> Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain and divide among serving plates. Spoon on the sauce and serve.</p>