Chicken and Leek Linguine Carbonara
This recipe is a great way to turn leftover roast or barbecued chicken into a delicious pasta dish for the family. It is quick and easy to prepare, making it the ideal weeknight meal.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 30 g unsalted butter
- 250 g leeks, washed and thinly sliced
- 2 cloves garlic, minced
- 250 g leftover roast chicken
- 1 ½ tbsp tarragon leaves, chopped
- 250 g linguine
- 4 eggs
- 50 g grated parmesan, plus extra to serve
How do I make it?
- Melt butter in a frying pan over medium-low heat. Add leeks and cover with a lid. Cook for 5 minutes, then add garlic, chicken, and tarragon. Cook for 5 minutes, or until the chicken is hot.
- Meanwhile bring a large saucepan of water to the boil and cook linguine following packet directions.
- Combine eggs and parmesan in a bowl.
- Drain linguine when it is cooked, reserving ¼ cup of the cooking water. Whisk water into the egg and parmesan mixture.
- Tip linguine into the frying pan with the chicken and leeks, then pour over the egg mixture. Use a large spoon to stir the egg mixture through the linguine so that it coats it.
- Serve topped with extra grated parmesan.
