Creamy One-Pot Mushroom, Chicken and Leek Pasta

The original recipe didn't have chicken in but we love a bit of chicken in our house. Good solid midweek dinner.

Ingredients

• 3 tbsp olive oil

• Chicken thighs, chopped

• 1 leek, white part only, finely sliced

• 2 garlic cloves, finely chopped

• 3 cups mixed mushrooms, sliced

• 1 lemon, halved

• 500g short pasta

• 4 cups vegetable stock

• 2 tbsp unsalted butter

• 0.5 cups chopped fresh parsley, plus more for garnish

• Salt and black pepper

• 1 cup ricotta

Method

1. Heat a wide, deep pan over medium and add the olive oil.

2. Add the leeks and cook, stirring constantly, until softened, 5 mins.

3. Stir in the garlic and mushrooms.

4. Cook, undisturbed, for 2 mins, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 mins.

5. Add the juice of one lemon half to deglaze the pan and stir to combine.

6. Add the pasta and stock and stir well.

7. Cover with lid and cook on medium heat until the pasta is just tender.

8. Turn off the heat and add the butter and parsley.

9. Squeeze in the juice from the remaining lemon half and stir until butter is melted.

10. Season with salt and pepper.

11. Top with ricotta and chopped parsley to serve.