Cream leek chicken with full grain fussili

1. Cook the whole grain fusilli in salted boiling water according to package instructions until al dente, then drain and toss with a drizzle of olive oil to prevent sticking.
2. Slice the chicken breast into thin strips and season with salt and black pepper.
3. Heat olive oil in a pan over medium-high heat and sauté the chicken strips for 5–6 minutes until golden and cooked through, then set aside.
4. In the same pan, add the sliced leek and minced garlic, cooking over medium heat for 4–5 minutes until softened and fragrant.
5. Stir in the heavy cream and cream cheese, mixing until a smooth, thick sauce forms. Return the chicken to the pan and simmer for 2–3 minutes. Season with lemon juice, salt, and pepper.
6. Slice the red bell pepper into thin julienne strips and arrange them fresh over the plated dish.
7. Arrange lettuce leaves as a base on a wide plate, spoon the fusilli on one side and the creamy chicken and leek mixture on the other.
8. Garnish both sections generously with black sesame seeds and serve immediately.

Tip: For a silkier cream sauce, add a ladle of the pasta cooking water to the leek and cream mixture — the starch helps emulsify the sauce and prevents it from becoming too thick.