Creamy Mushroom, Leek and Chicken Pasta


2 Tbsp olive oil
2 large leeks, stems removed, thinly sliced
1/2 lb mushrooms
3 garlic cloves, pressed
2 chicken breasts cut into small pieces
1/2 cup reduced sodium chicken broth
1/2 cups heavy whipping cream
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
Parmesan to serve
6 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

Heat the olive oil in a pan and add the leeks until they go soft and slightly brown. Add the mushrooms and the garlic. Cook for about 5-6 minutes until the mushrooms go soft. Add the chicken. Cook on a high heat until the chicken is cooked through. Reduce the heat and add the chicken broth and whipping cream. Simmer until the sauce has thickened. Serve over cooked pasta with a generous helping of parmesan cheese.

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