Deep frying pan
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Peel and finely chop the onion and garlic cloves. Rinse the leek under running cold water, making sure there is no more sand in between. Cut the leek into small rings.
Tip: if you are not entirely sure whether all the sand has been rinsed out of the leek. Use a colander and wash the sliced leek carefully by hand under cold running water.
Remove any excess fat or muscles from the chicken breasts. Then cut both chicken breasts into small cubes.
Fill the saucepan with water and bring to a boil. Add a pinch of salt and cook the pasta of your choice in it. For this recipe, we have used fusilli pasta.
Heat a knob of butter in a deep frying pan over medium heat. Sauté the chopped onion and garlic, then add the cubes of chicken fillet. Stir well from time to time and fry until the chicken is almost done. Then also add the leek.
Now add 4 tablespoons of mascarpone and half a package of herb cream cheese (about 75 grams). Stir well and lower the heat. Let it simmer until the chicken is done and the leeks have softened enough. Season with salt and pepper.
Drain the pasta and add it to the deep skillet with the mascarpone cream sauce. Make sure all pasta is covered with sauce. Enjoy!