Creamy Leek, Pea, and Chicken Pasta

Name: Creamy Leek, Pea, and Chicken Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon About freshly ground black pepper; 237 milliliters curd cottage cheese; 2 Tbsps chopped fresh dill; 1 teaspoon kosher salt; 2 smalls leeks, trimmed and sliced; 4 lemon wedges; 237 milliliters reduced-sodium chicken broth; 4 teaspoons extra-virgin olive oil; 237 milliliters frozen peas; 473 milliliters coarsely shredded unseasoned rotisserie chicken; 227 grams spaghetti

Creamy Leek, Pea, and Chicken Pasta might be a good recipe to expand your main course recipe box. One serving contains 611 calories, 36g of protein, and 24g of fat. This recipe serves 4. If you have kosher salt, chicken broth, dill, and a few other ingredients on hand, you can make it. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert.

Instructions

Cook pasta until al dente, adding peas in the last few minutes of cooking.

Ingredients you will need

Pasta

Peas

Drain and put in a large serving bowl.

Equipment you will use

Bowl

Meanwhile, in a small saucepan, bring broth to a simmer.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add leeks and cook until softened, about 5 minutes. Stir in chicken and cook until warm.

Ingredients you will need

Whole Chicken

Leek

Pour broth mixture over drained pasta. Stir cottage cheese, dill, and salt into pasta. Top each serving with freshly ground black pepper to taste and 1 tsp. oil.

Ingredients you will need

Ground Black Pepper