• 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. 

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, sliced leek and tomato 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 penne and 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 leek penne between bowls.
• Top with remaining Parmesan cheese to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top!