Chicken and leek carbonara recipe | Sainsbury`s Magazine
Lighten up traditional carbonara with our speedy chicken and leek recipe. This is perfect for using up leftover roast chicken
Ingredients
- 15g butter
- 1 x 175g pack baby leeks (or equivalent weight normal leeks), finely sliced
- 1 large garlic clove, finely chopped
- 150g leftover roast chicken, shredded (or ready-cooked chicken)
- 1 heaped tbsp chopped tarragon leaves, plus extra to serve
- 150g linguine or spaghetti, wholewheat if possible
- 3 medium egg yolks
- 25g Parmesan, finely grated, plus extra to serve
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