• 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 and leek, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

• Reduce heat to low, then add Longlife cream (see ingredients), chicken-style stock powder, cooked penne, baby spinach leaves, a splash of reserved pasta water and half the grated Parmesan cheese to the chicken. Stir until warmed through, 1-2 minutes. Season to taste. 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!