Spaghetti with Smoked Turkey and Leeks

Ingredients

• 1 tablespoon butter 
• 0.5 cup chicken broth low-sodium homemade canned
• 0.3 teaspoon fresh-ground pepper black
• 1 cup heavy cream 
• 3 large leeks split white green washed sliced well thin
• 2 tablespoons parsley chopped
• 1 teaspoon salt 
• 0.8 pound pasta like spaghetti 
• 0.5 pound turkey smoked sliced cut into 1/4-by-1 1/2-inch strips

Equipment

• frying pan
• pot

Directions

1. In a large frying pan, melt the butter over moderate heat.
2. Add the leeks and salt and cook, stirring occasionally, until the leeks are tender, about 10 minutes.
3. Add the broth, increase the heat to moderately high, and simmer until the liquid is reduced to about 1/4 cup. Stir in the cream and bring to a simmer. Reduce the heat and simmer until slightly thickened, 2 to 3 minutes. Stir in the turkey, parsley, and pepper.
4. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes.
5. Drain and toss with the sauce.
6. Wine Recommendation: The smokiness of the turkey will be best with a red or white wine with lots of acidity. For a red, look for a pinot noir from Oregon. For a white, try a riesling from the Alsace region of France.