Mushroom and Leek Pasta

8 oz. Pasta (Lasagna Sheets or Penne)
1 Large Leek
1 lb. Mushrooms
2 Cloves Garlic
1¼ Cup Chicken Stock
4 Tablespoons Heavy Cream
Tarragon
Olive Oil

Slice Mushrooms.
Add about 2 Tablespoons Olive Oil to hot pan. When oil is hot, add mushrooms and toss.
Thinly slice garlic and add to pan.
Wash & chop Leek, add to pan.
Cook down Mushrooms and Leeks drawing out moisture until Leeks are tender.
Add Chicken Stock and cook until liquid is reduced by half.
Start cooking Pasta, cook until a few minutes away from being ready.
Halfway though reduction, add a few springs of fresh Tarragon.
Turn down heat and add Heavy Cream.
Add Pasta and simmer a few minutes.