French Dijon Chicken and Leek Pasta

Method

1. 1Cook the pasta in plenty of salted boiling water until al dente, about 9-10 minutes. Drain and keep warm.
2. 2Cut chicken breasts into bite-sized strips. Trim and slice the leek into rounds, rinsing well to remove grit, and mince the garlic.
3. 3Melt butter in a large pan over medium-high heat. Season chicken strips with half the salt and pepper, then sauté for 5-6 minutes until golden and thoroughly cooked (internal temperature 74°C). Remove chicken to a plate.
4. 4In the same pan, add the sliced leek and garlic. Sauté over medium heat for 3-4 minutes until softened and translucent.
5. 5Pour in chicken stock, cooking cream, Dijon mustard, dried thyme, and remaining salt and pepper. Whisk gently and simmer for 4 minutes until slightly reduced.
6. 6Return the cooked chicken and its resting juices to the pan, add the drained pasta, and toss well for 1-2 minutes until beautifully coated in the creamy sauce.