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.
Based on this recipe: http://natashaskitchen.com/2013/11/06/creamy-mushroom-and-leek-pasta-recipe/