In a large sauté pan, over moderate heat, sauté until tender (about 10 minutes):
2 tablespoons butter
3 large leeks, white and light-green parts only, split and rinsed and then cut
into quarters and then sliced
1 teaspoon salt
Meanwhile, bring to boil a large pot of boiling salted water. Add and cook until al denté (about 11 minutes):
3/4 pound spaghetti
When sauté pan with leeks are tender, increase the heat to moderate high, add
and simmer until liquid is reduced to about 1/4 cup:
1/2 cup canned low-sodium chicken broth or homemade stock
Stir in and bring to a simmer until slightly thickened (about 2-3 minutes):
1 cup heavy cream
1 cup diced smoked HoneyBaked turkey (Or HoneyBaked Ham works too)
2 tablespoons chopped parsley
1/4 teaspoon fresh-ground black pepper
Drain and rinse Spaghetti and toss with sauce. Divide into bowls and serve with grated Parmesan cheese and crushed red or black pepper.
