One Pan Creamy Leek, Mushrooms and Chicken Spaghetti

Here's another "one-pan" recipe and have dinner ready in 30mins!

Singaporeans love eating Leek during Chinese New Year. It's Chinese name 大蒜 (da4 suan4) with 蒜 sounding like 算, which means counting; symbolises the counting of money and is considered an auspicious food with its association to good wealth.

While it is not Chinese New Year and we are in fact entering Winter in Australia, it is the season for Leek. Right now, they are the cheapest vegetable in the supermarket, at only A$1.50 each. So Chinese New Year or not, I decided to get one and prepare a fuss-free meal with it.

One Pan Creamy Leek, Mushrooms and Chicken Spaghetti (serves 2-3)

     1      Chicken Breast, sliced
  10g     Onion, minced
  10g     Garlic, minced
200g     Mushrooms, sliced
     1      Leek, leaves and roots removed, sliced

150g     Spaghetti
450g     Heavy cream
150-250g Water
      3     Bay Leaves
Salt and Pepper

Optional
small bunch of fresh parsley, chopped
chili flakes

1. Pat dry the chicken breast slices and season with salt and pepper.

2. In a frying pan/skillet, over medium-high heat, heat 1 tbsp of oil and sear the chicken breast till both sides are browned. Remove from pan and reserved.

3. In the same pan/skillet, saute the minced onion and garlic till fragrant and onion turns slightly translucent.

4. Add in the mushrooms and leek and cook till mushrooms has softened slightly.

5. Stir in the heavy cream, water and bay leaves. Season with salt then add in the spaghetti. 

6. Cover pan to bring mixture to a boil. Then stir frequently for about 5mins, adding more water if needed.

7. Returned the chicken breasts into the pan, nestle them into the spaghetti. Cover and simmer for 5mins.

8. Toss and coat everything with cream sauce, garnish with chopped parsley (if using) and serve.

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Thoughts: Leek has a mild onion-y taste that some might find it challenging to swallow. But like onion, this pungent taste gets mellowed during cooking and turns into a mild sweetness. This is especially effective when cooked in a cream based sauce like this dish. 

What I love about this dish is that it's creamy and hearty, with vegetables, protein and carbs all in one dish. It hit all the right notes on a cold wintery night. To make it even more awesome, grate some Parmesan cheese over the spaghetti before serving!

Since it only takes 30mins to cook, I didn't have to slog in the kitchen for too long, which is very important because it's Friday night and everyone deserve to chillax, and slump in front of the TV with a drink in your hand! 

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