• Boil the kettle.• Pour boiling water into a large saucepan with a pinch of salt.• Add penne to the boiling water and cook, over high heat, until “al dente”, 12 minutes.
• Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return pasta to the saucepan. 
• Meanwhile, roughy chop tomato.TIP: “Al dente” pasta is cooked through but still slightly firm in the centre. 

• Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside. Little cooks: Take the lead and help add the tomato paste and seasoning. Be careful, the pan is hot!

• Reduce heat to low, then add cream (see ingredients), chicken-style stock powder, cooked pasta, baby leaves, a splash of reserved pasta water and half the grated Parmesan cheese. Stir until warmed through, 1-2 minutes. Season to taste with salt and pepper. TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.

• Divide creamy chicken and chicken penne between bowls. • Top with remaining Parmesan cheese and chorizo to serve. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.