Creamy Leek, Pea, and Chicken Pasta


  • 2 small leeks, trimmed and sliced
  • 1 teaspoon kosher salt
  • 2 tablespoons chopped fresh dill
  • 8 ounces spaghetti
  • 1 cup frozen peas
  • 1 cup reduced-sodium chicken broth
  • 4 teaspoons extra-virgin olive oil
  • + 4 more ingredients
    • 4 lemon wedges
    • About 1 tsp. freshly ground black pepper
    • 1 cup small-curd cottage cheese
    • 2 cups coarsely shredded unseasoned rotisserie chicken

1. Cook pasta until al dente, adding peas in the last few minutes of cooking. Drain and put in a large serving bowl. 2. Meanwhile, in a small saucepan, bring broth to a simmer. Add leeks and cook until softened, about 5 minutes. Stir in chicken and cook until warm. Pour broth mixture over drained...

View full recipe at My Recipes


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