Description
A quick and easy meal that tastes like you slaved all day over the stove.
Ingredients
Scale
- 1 pound brown rice linguine
- 1 pound bacon, cut into 1” pieces
- 2 large leeks, halved, rinsed, and sliced
- 6 cloves garlic, thinly sliced
- 4 ounces shiitake mushrooms, sliced
- 2 cups cooked chicken, cut into bit-sized pieces
- 1 cup dry white wine
- 1 tsp red pepper flakes
- 3 egg yolks, lightly beaten
- 5 plum tomatoes, diced
- 1/4 cup fresh basil, sliced into ribbons “chiffonade”
- Freshly grated parmesan cheese
Instructions
- Bring a large pot of water to a boil, and a generous amount of salt, and cook the pasta. Just before draining, scoop out a cup of the starchy pasta water.
- In a large frying pan over medium-high heat, brown the bacon until it is almost crispy. Using a paper towel, mop up all but a couple tablespoons of the fat.
- Add the leeks, garlic, pepper flakes, cooked chicken, zucchini, and mushrooms. Cook until the leeks are tender and the chicken is hot.
- Add the wine, and reduce by half, then add the diced plum tomatoes.
- Drain the pasta.
- While everything is simmering together, beat the egg yolk in a small bowl with a fork. Gradually add some of the hot pasta water, a little at a time, to temper the eggs.
- Toss everything together, adding more pasta water if it seems too dry.
- Serve with a generous topping of freshly grated parmesan cheese.
Notes
Since we eat gluten-free, brown rice linguine is our choice of pasta. Substitute it with whichever pasta you prefer. There is no gluten in the recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
