Fusilli with chicken, leeks and chia seeds
11.5 oz Barilla Fusilli
3 tbsp extra virgin olive oil
10 oz chicken breast
1/2Cupcup white wine
Salt, black pepper to taste
1/2 cup Parmigiano Reggiano, grated
Chia seeds to taste
Dice the chicken breast.
Heat up in a pan with a ribbon of oil, add the chicken and cook for about 5 minutes.
When the chicken is cooked, add the leeks previously Julienne cut, simmer with a little white wine until reduced and finish cooking. Season with salt and pepper. Add the Chia seeds in the end. In the meantime, cook the Fusilli in abundant boiling salted water, drain and dress with the sauce previously prepared, and add some of the cooking water to blend. Sprinkle the grated cheese on the top and some more Chia seeds.