Pasta with chicken and leek in mushroom cream sauce

Cook the pasta al dente according to the instructions on the package. Store the cooking liquid.

Meanwhile cut the leeks in half rings. Cut the mushrooms into slices and the chicken fillet into cubes.

Heat half of the oil in a skillet. Fry the chicken for 2 minutes on a high heat. Add the remaining oil, leeks, mushrooms and flour and cook for 2 minutes.

Add the cooking liquid, the bouillon tablet and cream and cook over medium heat for 10 minutes. Stir occasionally.

Season the sauce generously with (freshly ground) pepper and salt.

Divide the pasta over the plates. Divide the cream sauce over the pasta.