Presto Pesto chicken and Leek Penne

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. Pour water into a large saucepan with 1/2 tsp salt on high heat. Add the penne and bring back to a boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Step 2

While the pasta cooks, peel and grate the garlic (or use a garlic press). Grate the cheese. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Step 3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken breast and leek to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.

Step 4

Add the garlic to the cooked chicken and cook for 1 min. Stir in the water for the sauce and chicken stock paste. Bring to a boil, then simmer until reduced by half, 3-4 mins.

Step 5

Stir the crème fraiche into the sauce and simmer 3-4 mins, then remove from the heat. Mix in the cooked penne, half the cheese and three quarters of the pesto. Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.

Step 6

Share the creamy chicken pesto pasta between your bowls. Drizzle over the remaining pesto and sprinkle with the remaining cheese. Top with a handful of rocket to finish.