Sauteed Leeks with Prosciutto and Goat Cheese over Capellini

• 12 ounces capellini pasta
• 2 teaspoons olive oil
• 1/2 cup diced prosciutto
• 4 leeks, rinsed and chopped
• Salt and ground black pepper
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup crumbled goat cheese

1. Cook pasta according to package directions.
2. Drain and set aside.
3. Meanwhile: heat oil in a large skillet over medium heat.
4. Add prosciutto and saute 1 to 2 minutes.
5. Add leeks and saute 3 to 5 minutes, until tender.
6. Season, to taste, with salt and black pepper.
7. Add chicken broth and cooked pasta and simmer 2 minutes to heat through.
8. Remove from heat and sprinkle goat cheese over top just before serving.

capellini pasta, olive oil, leeks, salt, chicken broth, goat cheese

Taken from www.foodnetwork.com/recipes/robin-miller/sauteed-leeks-with-prosciutto-and-goat-cheese-over-capellini-recipe.html (may not work)