• Boil the kettle. Add boiling water to a large saucepan with a pinch of salt.
• Add spaghetti to the boiling water and cook, over a high heat, until 
‘al dente’, 9 minutes.
• Reserve pasta water(see ingredients). Drain spaghetti, then return to 
saucepan. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice leek. Halve lemon. Cut chicken into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add the garlic paste and garlic & herb seasoning, and cook until fragrant, 1 minute. • Stir in light cooking cream, half of the Parmesan cheese, the reserved pasta water and the salt. Simmer until slightly thickened, 2-3 minutes.

• Stir in baby spinach leaves and cooked spaghetti, until wilted, 1 minute. • Remove from heat, then add a good squeeze of lemon juice and a generous pinch of pepper. TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.

• Divide spinach and leek spaghetti Alfredo between bowls. • Top with remaining Parmesan cheese and a pinch of chilli flakes (if using). Serve with remaining lemon wedges. Enjoy!