Noodle, Cheese and Leek Skillet
Noodle and cheese skillet with leeks from Spoonsparrow: Lean chicken provides an extra dose of niacin for healthy nerves.
Ingredients
- 25 g Walnuts (1 handful)
- 200 g Whole wheat noodles (Linguine)
- Salt
- 1 stalk leek
- 1 onion
- 250 g Chicken breast fillet
- 15 g Butter (1 tbsp)
- 200 g Cooking cream (15% fat)
- Pepper
- 1 tsp dried marjoram
- 100 g Blue cheese (30% fat in milkfat)
Instructions
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1.
Roughly chop walnuts and toast them in a hot pan without fat over medium heat for 3 minutes. Remove and set aside. Cook noodles according to package instructions in plenty of salted water until al dente. Then drain and let them drip.
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2.
While the noodles are cooking, clean leeks, slit lengthwise and wash thoroughly under cold running water, also between the leaves. Pat dry and cut into fine rings. Peel and dice the onion finely.
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3.
Wash chicken breast, pat dry and cut into strips. Heat butter in a large pan. Add meat and brown for about 3 minutes over high heat. Add onion and sauté for 2 minutes over medium heat. Add leeks to the meat and simmer covered for 2-3 minutes.
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4.
Pour in cooking cream, mix in noodles and season everything with salt, pepper and marjoram. Cut cheese into small pieces, spread over the noodles and serve on plates with walnuts.
