Creamy Chicken, Leek & Mushroom Pasta
Prep time
Cook time
Total time
3½ Syns on Extra Easy & Original Plans
Recipe type: Main
Cuisine: British
Serves: 1
  • 150g Chicken
  • Leeks chopped - as many as you like (I used lots)
  • 35g wholewheat pasta (dried weight - HEB on original plan)
  • For the Sauce:
  • 40g of mushrooms
  • Fry light
  • ¼ tbsp cornflour
  • 70ml skimmed milk
  • ¼ tbsp of Dijon mustard
  • 40g of fat free natural fromage frais
  • salt & pepper
  • ¼ tbsp fresh chives (diced - used more if you wish)
  1. Spray a wok with fry light
  2. Slice the chicken into chunks and place in the wok
  3. Fry on medium heat until the chicken is cooked through (5-8 mins)
  4. Boil a pan of water
  5. Place the pasta into the water and boil as per packet instructions (12 mins)
  6. While pasta is boiling make the mushroom sauce by:
  7. Slice the mushrooms and cook with fry light for 5-6 minutes
  8. Stir the cornflour into 1 tbsp of milk to make a paste
  9. Pour the rest of the milk on the mushrooms and heat slowly
  10. Then stir the paste into the mushrooms and milk and add the mustard
  11. Bring to the boil while stirring for 1-2 minutes to ensure you get no lumps
  12. Sauce once thickened remove from heat & very gradually add the fromage frais
  13. Scatter the sauce with chopped chives, salt and pepper and stir
  14. Boil a pan of water
  15. Slice the leeks and place them into the boiling water for 6-8 mins
  16. Drain the leeks and add to the sauce
  17. Drain the pasta and add to the sauce
  18. Add the chicken to the sauce
  19. Mix together
  20. Re-heat gently if you need to (to ensure fromage frais does not curdle)
  21. Serve and enjoy
3½ Syns on Extra Easy & Original Plans
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