Chicken & Leek Pasta

I have made a delicious chicken & leek pie many times over the years, and it's a true winner. But for some reason Ms C has a 'thing' about pastry. She just won't eat it! I've served it countless times and she just won't touch it. And sometimes that includes anything that is attached to the offending pastry as well!

So, to make this approachable for Ms C, I decided to make it in to a pasta dish. Spiralli this time, to hold the sauce. I also added zucchini for a little hidden veg.

Malt vinegar.... a bit of an experiment. I'd just discovered it was MODERATE in amines and I wondered about using it for a little flavour in place of a wine.

Ingredients:

• 1 kilo chicken thigh fillet, chopped into smallish pieces
• salt
  
• 1 1/2 leeks, quartered and finely sliced
  
• 2-3 inner stalks celery, finely sliced
  
• 1 zucchini*, peeled and finely grated
  
• garlic
• malt vinegar
• 1 tab butter
  
• 2 tabs flour
• 1-2 cups milk

Method:

• Sautee leek, garlic and celery and remove from pan
• Sautee chicken in batches and remove from pan
• De-glaze pan with a some malt vinegar, leaving a little liquid
  
• Add veg, zucchini, salt and chicken back into frypan and add butter
• Sprinkle flour over everything in the pan and mix
• Keep it moving and add the milk a little at a time
  
• Check for seasoning
  
• Keep slowly adding milk and mixing until it is as runny as you'd like it.
• Serve over pasta

* Moderate Salicylates

Verdict: What a hit!!!!! Everyone had seconds (Rats! I wanted to freeze some for another meal.)