Chicken & Leek Stroganoff (Jamie Oliver)

Chicken & Leek Stroganoff (Jamie's Food Revolution)

I Heart Cooking Clubs (IHCC) is going on six years of cooking wonderful recipes by awesome chefs! This week, it's this month's potluck week. I choose Jamie's Chicken & Leek Stroganoff from Jamie's Food Revolution. His original recipe requires brown rice, but I substitute it with kamut ditalini, a kind of short tube pasta made from the kamut grain.

Actually, this is the first time I cook Jamie's (Oliver) recipe. Everyone knows this celebrity chef, even if you're not into cooking. His cookbooks can be found easily in major bookstores in Kuala Lumpur. Until today, I still haven't bought any of his cookbooks. I'm not sure why. Haha. 

Recipe adapted from here.

Ingredients:
(Serves 2)

1/2 cup kamut ditalini (cooked, drained, and tossed with extra virgin olive oil)
1/4 cup olive oil
1 large leek, cleaned well then halved & sliced thin
2 chicken breast fillets, cut into fingers
1 cup white oyster mushrooms, sliced
1 cup cooking cream 


How to:

1. Put a large pan on high heat and add olive oil. Add leek with some water. Let it bubble away for 5 minutes, loosely covered. Add chicken, mushrooms, and cooking cream.

2. Stir, bring back to a boil, then turn heat down to medium and simmer for about 10 minutes before turning off the heat.

3. Spoon some pasta onto a plate and serve with stroganoff.

These little tubes are ditalini pasta.

I absolutely love creamy stroganoff!

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, April Potluck!

This post is also linked to the event, Little Thumbs Up (April 2015 Event: Chicken) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Diana (Domestic Goddess Wannabe).