350 grams long slim pasta tubes (I used caserecce)
1 tablespoon olive oil
500 grams boneless, skinless chicken thighs
1 leek, thinly sliced
2 cloves garlic, crushed
2 teaspoons dried tarragon
2 tablespoons capers
finely grated zest and juice 1 lemon
¼ cup white wine
½ cup chicken stock
6 silverbeet leaves, lower white stem removed, leaves finely shredded
200 grams sour cream
⅓ cup cream
good handful shredded mozzarella
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Cook the pasta in plenty of boiling, salted water according to the packet instructions. Drain and toss with a little olive oil. Set aside.
Cut the chicken into 1cm slices. Heat the oil in a large sauté pan and add the chicken. Season and cook over a high heat until lightly golden. Using a slotted spoon, transfer to a bowl.
Add the leek, garlic and tarragon to the same pan and add a little more oil if needed. Season then cover and cook until tender.
Stir in the capers, lemon zest and juice, the wine and stock and bring to the boil. Simmer gently for 5 minutes then stir in the silverbeet and turn until just wilted.
Stir in the sour cream and cream until well combined. Add the chicken, with its juices, and the pasta and fold everything together.
Tip into a large baking dish and sprinkle with the mozzarella. Bake for 15–20 minutes or until the top is golden.