• Boil the kettle. 
• Half-fill a large saucepan with boiling water, then add a pinch of salt. 
• Add orecchiete to the boiling water and cook, over high heat, until “al dente”, 11 minutes. 
• Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return pasta to the saucepan.

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 and sliced 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 orecchiette, 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 tomato and chicken orecchiette between bowls. 
• Top with remaining Parmesan cheese to serve. Enjoy! 

Little cooks: Kids can add the finishing touch by sprinkling the cheese on top!