Mustardy Linguine With Chicken And Romaine

1. 1

   Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain.

2. 2

   Meanwhile, heat 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the leeks and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 2 to 4 minutes.

3. 3

   Add the pasta, chicken, Dijon, the remaining 2 tablespoons of butter, and 3/4 cup of the cooking water to the leeks and toss to coat (adding more cooking water as needed to loosen the sauce). Add the romaine and toss to combine.

4. 4

   Serve warm, topped with the tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.