Chicken and leek pasta is a delicious and easy recipe to make. The caramelized leek adds such a delicious flavor to the pasta and the pasta is topped with fresh basil for freshness.
1.5cupsdry pastalike rotini, bowtie, etc. (4 ounces)
1teaspoondried thyme leaves
olive oil
salt
pepper
5basil leavesoptional
Instructions
Start a pot of water for pasta. While you wait for pasta water to boil, dice the chicken breast into bite-sized cubes about 1 inch each.
Heat a skillet over medium-high heat, then add olive oil to cover the bottom. Add the chicken to the skillet and cook for 4-5 minutes on 1 side, then flip the pieces and cook an additional 3-4 minutes.
While chicken cooks, slice the leeks (white and light green parts only) and then roughly chop. Check for dirt and soak in water if needed to remove dirt. Slice cherry tomatoes in half.
Once chicken is done cooking, remove from skillet.
Add pasta to the water to start cooking.
Turn down the skillet to medium heat. If needed, add another drizzle of olive oil to skillet and then add leeks. Season with salt and pepper. Cook for 3-4 minutes, stirring frequently until slightly caramelized.
Add tomatoes and cook an additional 4-5 minutes, stirring frequently until tomatoes get softened. Add chicken back to the skillet.
Make sure the pasta is cooked to your liking, then add the cooked pasta, salt, pepper, and dried thyme and stir to combine. Plate and enjoy! Top with fresh basil (I tear it before adding to the bowls). Season with salt and pepper to taste.