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Creamy Leek, Pea, and Chicken Pasta





Yields
Serves 4



Prep Time
30 mins

Shredded meat from a deli chicken is one of our favorite shortcuts for a quick homemade meal.

 8 ounces spaghetti
 1 cup frozen peas
 1 cup reduced-sodium chicken broth
 2 small leeks, trimmed and sliced
 2 cups coarsely shredded unseasoned rotisserie chicken
 1 cup small-curd cottage cheese
 2 tablespoons chopped fresh dill
 1 teaspoon kosher salt
  About 1 tsp. freshly ground black pepper
 4 teaspoons extra-virgin olive oil
 4 lemon wedges
Step 1
1

Cook pasta until al dente, adding peas in the last few minutes of cooking. Drain and put in a large serving bowl.

Step 2
2

Meanwhile, in a small saucepan, bring broth to a simmer. Add leeks and cook until softened, about 5 minutes. Stir in chicken and cook until warm. Pour broth mixture over drained pasta. Stir cottage cheese, dill, and salt into pasta. Top each serving with freshly ground black pepper to taste and 1 tsp. oil. Serve with lemon wedges.

Step 3
3

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories481
% Daily Value *
Total Fat 10g13%

Saturated Fat 2.4g12%
Cholesterol 68mg23%
Sodium 1021mg45%
Total Carbohydrate 57g21%

Dietary Fiber 4.9g18%
Protein 40g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.