Chicken and Leek pasta with pesto

Serves 4


4 chicken breasts, cut into thin strips
2 cloves garlic, crushed
2 leeks, trimmed, washed and cut into thin strips
100 ml white wine
4 tsp. basil pesto
1/2 pt whipping cream
300 gram cooked pasta, (tagliatelle or fusilli is good)
2 tbs. fresh basil, shredded
parmesan cheese shavings

Method :

In a heavy based pan or wok, warm a little olive oil and then fry the chicken until it starts to colour.

Add the garlic and leeks and cook for a few minutes until they start to soften.

Add the pesto and toss in well.

Add the wine, bring to the boil and reduce by half.

Add the cream, bring back to the boil and then reduce the heat to a simmer, allowing the sauce to thicken.

Toss through the pasta and fresh basil, then serve sprinkled with parmesan flakes.