Creamy Tarragon Chicken & Leek Pasta

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a full kettle

Heat a large, wide-based pan (preferably non-stick, with a matching lid), over a high heat with a drizzle of olive oil

Once hot, add your chicken breast portion[s] with a pinch of salt and pepper and cook for 3 min on each side or until golden

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Add your tortiglioni to a pot of boiled water and bring to the boil over a high heat

Cook the tortiglioni for 7-9 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a cup of the starchy pasta water

Once your chicken has browned, reduce the heat to medium-high and add your sliced leek with a couple of splashes of water and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

Reboil half a kettle

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Once the chicken has cooked, transfer the cooked chicken to a clean board and leave to rest for a couple of min before slicing

Add your roasted garlic paste to the pan and cook for 1 min or until fragrant

Once fragrant, remove from the heat and add most of your parsley & tarragon pesto (save some for garnish), crème fraîche, chicken stock mix, cooked tortiglioni and the wilted spinach

Add a splash of the starchy pasta water and give everything a good mix up – this is your creamy tarragon & leek pasta