Creamy Chicken And Leek Fettuccine

1. 1

   Cook the pasta in a large saucepan of boiling salted water according to the package directions. Drain, reserving 1 cup of the cooking liquid. Return pasta to the pan.

2. 2

   Heat the oil in a medium saucepan on medium heat. Add the leeks and saute for 5 mins or until softened. Add the mushrooms and saute for 2-3 mins or until just softened. Add the chicken, evaporated milk and reserved cooking liquid. Bring to a boil. Reduce the heat to low. Add the broccolini and 1/2 the cheese; mix well. Cook and stir for 1-2 mins or until broccolini is just tender.

3. 3

   Add the chicken mixture to the fettuccine; toss to combine. Sprinkle with the parsIey and serve with the remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.