Quote Originally Posted by Velocivixen View Post
@Norsegoddess, I've written it down! So would you sautee the chicken first, remove from pan, then saute the leeks with chicken broth, oil, garlic, pepper flakes & thyme a bit, then add the chicken back in? I have all the ingredients for this! Sounds delicious.

@tulip, thanks for the omelette advice. My DH already removed all the outer, green long "fronds" and put them in the yard debris barrel. Okay, I'll slice them in half long ways and soak.
Now I'm actually excited!
Yes, sautee the chicken first until mostly cooked and set aside, keep warm. Add a little more olive oil to the pan and then sautee the sliced leeks - I add the minced garlic after a few minutes have passed as otherwise the garlic will burn. After they have started to soften, add about 1/4 cup of white wine and turn heat up to deglaze, then add stock and thyme (I don't use red pepper in this dish) and reduce heat and simmer until stock reduces a little; add chicken back in with accumulated juices and pat of butter. Salt and pepper as you go. Toss it all with the pasta and serve. I like to add a little freshly grated parmesean on top too.