3/4 lb (375 g) penne rigate

1/2 lb (225 g) thinly sliced pancetta, cut in thin strips

2 tablespoons (30 ml) olive oil

1 clove garlic, chopped

1 cup (250 ml) chicken broth

3/4 cup (180 ml) Braised Leeks (see recipe)

2 cups (500 ml) diced cooked chicken

1 1/4 cups (310 ml) grated sharp cheddar

3 tablespoons (45 ml) chopped flat-leaf parsley

Salt and pepper

In a pot of boiling salted water, cook the pasta until al dente. Save 250 ml (1 cup) cooking water. Drain the pasta and set aside.

Meanwhile, in a skillet over medium-high heat, brown the pancetta in the oil. Add the garlic and continue cooking for 1 minute. Add the broth, leeks and chicken. Bring to a boil and add the pasta, cheese and parsley. Toss well to combine, adding a small amount of the reserved cooking water if needed. Adjust the seasoning.

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