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Ingredients
- 2 tablespoons canola oil
- 2 small skinless chicken breast fillets, sliced
- 1/2 small leek, halved lengthways, thinly sliced
- 1 garlicclove, crushed
- 75 g (2 1/2 oz) green beans, diagonally sliced into 3 cm (1 1/4 inch) pieces
- 75 g (2 1/2 oz) asparagus, trimmed and sliced into 3 cm (1 1/4 inch) pieces
- 125 ml (4 fl oz/1/2 cup) chicken stock
- 150 g (5 1/2 oz) pasta (we used large spiral pasta)
Method
1. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Cook the chicken for 4 minutes on each side, or until cooked through.
2. Heat the remaining oil in the pan. Add the leek and cook, stirring often, for 6-7 minutes or until almost soft. Add the garlic, beans and asparagus.
3. Cook for 2-3 minutes, or until the vegetables are tender. Increase the heat to high and pour in the stock. Simmer for 2-3 minutes, or until the liquid reduces slightly.
4. Meanwhile, cook the pasta in a large saucepan of boiling water for 12 minutes, or until just tender. Drain and return to the pan.
5. Add the chicken to the pasta along with the vegetables and sauce and toss.
