Chicken Fettuccine With Lima Beans, Peas, and Leeks

This is a delightful spring pasta dish. The garden fresh onion taste of the leeks will make you feel as if you grew them yourself.


Ingredients
2 chicken breasts cut into cubes
12 ounces fettuccine (3/4 box)
1 10-ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half-moons
salt and black pepper
1/2 cup white wine (opt)
3/4 cup heavy cream
1 1/2 tsp of marjoram
1/4 cup grated Parmesan (1 ounce)


Directions
1.Drizzle olive oil over skillet on med to med high heat and cook salt and peppered ( just a dash or so of each) cubed chicken until done. ( no longer pink outside or inside)
2.Meanwhile cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
3.Then add the leeks to chicken and season with ½ teaspoon salt, ¼ teaspoon pepper,and 1 1/2 tsp marjoram . Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
4.Add the pasta to the skillet and toss to combine. Sprinkle with the cheese before serving. The original recipe came from real simple march 2010 issue