So far as I know this is my own invention. It is one of those dishes that is quick (under half an hour), only needs the occasional stir and ,as an added bonus, the creamy sauce won’t separate if left on the heat for a little while unlike those made from cream. Perfect for having to stop and deal with life with kids happening at the same as cooking dinner.
a little oil
2-3 chicken breasts, skin removed, chopped
4 oz (100 g) mushrooms, sliced
2-3 tbsp (45 ml) water
200 g tub cream cheese, plain or garlic with herbs (no difference with low-fat or full-fat)
8 oz (225 g) dried pasta
a little milk
Remove the ends of the leeks and the outer leaves. Cut in half lengthways and fan the leeks under running water to remove any mud or grit. Slice into half rings.
Heat the oil in a frying pan and add the leeks. Stir around until coated in the oil, cover the pan, lower the heat and allow the leeks to soften.
Cook the pasta according to the packet instructions.
Add the chicken breasts and mushrooms turn up the heat. Stir around until the meat has lost its pink colour but is not browned. Add water to the pan, lower the heat and allow the chicken to poach whilst the pasta is cooking. Check chicken is cooked by cutting a large chunk in half.
Add the cream cheese to the pan a few minutes before the pasta is done. Stir until the cheese is melted. If mixture is too thick then add a little milk to give desired consistency. Serve.