Strips Of Chicken With Leeks Over Pasta

• 1 tablespoon butter
• 2 leeks, white parts only, cleaned, cooked and sliced
• 1 boneless skinless chicken breast, cut into strips
• 1/2 cup dry white wine
• 1 tablespoon fresh tarragon, chopped
• 1 1/2 cups chicken stock, heated
• 1 tablespoon cornstarch
• 3 tablespoons cold water
• 1 tablespoon fresh parsley, chopped
• salt, to taste
• black pepper, to taste
• cooked penne (enough to serve 4) or rigatoni pasta (enough to serve 4)

1. melt butter in saute pan over meduim heat, add leeks and chicken, season with salt and pepper, cover and cook for 5 minutes over low heat.
2. remove cover and add wine and tarragon, cook for 3 minutes over low heat.
3. add chicken stock and correct seasoning, simmer for 3 minutes longer.
4. dissolve cornstarch in cold water, incorporate into sauce and bring to a boil for 1 minte.
5. pour sauce into large bowl, add parsley and pasta.
6. mix well and serve.

butter, leeks, chicken breast, white wine, fresh tarragon, chicken stock, cornstarch, cold water, fresh parsley, salt, black pepper, penne

Taken from www.food.com/recipe/strips-of-chicken-with-leeks-over-pasta-383677 (may not work)