Baked Chicken, Leek, Gorgonzola & walnut penne with Crème Fraiche


100g unsalted butter

1 leek, washed and finely sliced

1 garlic clove, crushed

200g bacon, diced (optional)

1 chicken breast, cut into strips

1 tbsp plain flour (optional)

½ cup white wine

1 cup full cream milk

200 ml cooking cream

½ cup fresh chives, chopped

½ cup fresh thyme, chopped

½ cup fresh continental parsley, chopped

200g walnuts halves

150g gorgonzola

400g penne pasta, cooked al dente




Melt the butter in a frying pan and fry the leek, garlic, bacon and chicken for about five minutes, or so. Then stir in plain flour to thicken the sauce (optional).

Add white wine, milk and cream and stir again.


Once the pasta is al dente (almost cooked) combine with the sauce with herbs, walnuts and salt and pepper.


Stir in the gorgonzola until warmed through.