- 320 g paccheri
- 350 g leeks
- 100 g chicken breast
- 50 g hazelnuts
- 1 lemon
- White wine
- extra virgin olive oil
For the paccheri recipe with diced chicken, peel the leeks and cut them into slices. Grate the lemon zest and roughly chop the hazelnuts. Pour 2 tablespoons of oil into a pan, add the leeks and cook over low heat for 15 minutes. Add half a glass of white wine and continue cooking for 5 minutes.
Cook the paccheri in boiling salted water. Cut the chicken breast into cubes, place them in a pan with a drizzle of oil and a pinch of salt and cook them for 3 '. Add a ladle of paccheri cooking water and grated lemon zest to the leeks, mix and continue cooking for 2 minutes.
For this recipe we used Paccheri Rigati from the I Tesori di Pam & Panorama line.
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