Ingredients
- 3 leeks, sliced
- 50g butter
- 1 pack Mitsides Stelline
- 2 cubes Mitsides Chicken Bouillon, dissolved in 1,5ltr boiling water
- Juice of ½ lemon
- 1 cup parmesan, grated
- 2 Tbsp fresh cream
- ½ Rotisserie chicken, sliced
Method
In a large pan heat the butter. Add the leeks and garlic and sauté. Cook covered for 10 minutes, stirring every 2 minutes. Add the pasta and then the chicken stock. As soon as the pasta is cooked, add the lemon juice, parmesan and cream and stir. Serve in a deep bowl, add the chicken slices, garnished with some more grated parmesan.
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