• Boil the kettle. • Slice button mushrooms and leek.

• Add cream (see ingredients), boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and penne. • Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 15-20 minutes. • Remove from heat and stir through grated Parmesan cheese. Season with pepper.

• Add cream (see ingredients), boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and penne. Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 15-20 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• Remove penne from heat, then stir through grated Parmesan cheese and cooked chicken. Season with pepper. • Divide mushroom, chicken and leek fusilli between bowls. Enjoy!