Chicken, Leek and Rosemary Tagliatelli

A quick and simple supper recipe today!  This Chicken, Leek and Rosemary Tagliatelli recipe uses a white wine reduction to make a super simple sauce that is super luxurious!  Sometimes you need to give yourself a little indulgent treat but this is a little bit lighter than my usual cream based sauces.

Chicken, Leek and Rosemary Tagliatelli

The freshness of the leeks and the depth of the rosemary pair beautifully with the bacon and chicken to make a perfect Friday supper for two!

Chicken, Leek and Rosemary Tagliatelli

Serves 2

1 large chicken breast, sliced
125g bacon lardons
1 medium leek, rinsed and sliced
2 sprigs fresh rosemary
200ml white wine
tagliatelle to serve

  • Prep your water for pasta, mine usually takes 4-5mins but check the packet for cooking instructions and proceed accordingly.
  • Heat a splash of oil in a large frying pan and add the bacon lardons cook for a minute or two, stirring occasionally.
  • Add the sliced chicken breast and cook until just turning all white.
  • Add the leek and cook until just softening.
  • Add the rosemary and the wine and simmer on a medium heat until the wine is reduced to a thick sauce coating the bottom of the pan and the leek is completely soft and the chicken cooked through.
  • Serve over tagliatelle!

Chicken, Leek and Rosemary Tagliatelli

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