250 g egg linguine or spaghetti
100 g chicken breast
3 leeks
green onions
3 tablespoons dry white wine
3 tablespoons grated Parmesan cheese
2 tablespoons olive oil
salt
pepper.

Remove the toughest leaves from the leeks and from the spring onions, remove the roots, wash and chop them separately. Wash and dry the chicken breast. Heat the oil in a frying pan, add the seasoned chicken breast, brown on both sides and allow to cook for eight minutes. Drain and keep warm. In the same pan, add the chopped leeks and sauté. Pour in the white wine and three tablespoons of water and cook for 10 minutes. Add the green onions and continue to cook for 10 more minutes. Add 250 ml of water and cook for another 10 minutes, stirring from time to time with a wooden spoon. Season. Once the cooking time has finished, mix together to obtain a smooth sauce. Meanwhile, cook the pasta in plenty of boiling salted water as indicated on the packet. Drain them and place them in a deep and warm bowl. Stir in the grated Parmesan cheese and a dash of oil. Add the chicken breast cut into strips and the hot sauce. Serve immediately.