Dean Edwards is in the Lorraine kitchen making a quick and easy chicken pasta dish the whole family will love.
2 x 220g pack chicken breast goujons or mini fillets
3-4 sprigs fresh thyme leaves
2 cloves garlic, crushed
1 tbsp olive oil
1 leek, washed and shredded
100ml white wine (optional)
2 tbsp cream cheese or créme fraiche (whichever you prefer)
70g cheddar cheese, grated
160g whole-wheat penne pasta
2-3 tbsp reserved pasta cooking water
Place the chicken goujons into a resealable freezer bag then add in the garlic, thyme and olive oil. Massage to make sure everything is mixed then leave to marinate for one hour if you can.
Preheat a griddle pan or frying pan then place on the goujons and cook for around 2-3 minutes per side or until cooked through
Cook the pasta by bringing a large pan of salted water to the boil and cook according to the packet instructions. Drain, reserving a little of the water.
Meanwhile, heat some oil then fry the leek until softened for around 6-7 minutes. Add in the garlic and cook for a further 2 minutes. Add the white wine (if using) and cook until the liquid has reduced by half, then stir.
Add in the cream cheese or créme fraiche and grated cheddar. Add 2-3 tbsp of reserved pasta water to let the sauce down. Throw in the drained pasta and chicken then toss everything together.