Cheesy Creamy Spring Chicken Rigatoni

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and leek and season with salt and pepper. Cook the leek until softened, 5-6 mins, stirring occasionally. IMPORTANT: Wash hands and utensils after handling raw meat.

Once softened, add the garlic to the leek and fry for another 30 secs, then stir in the vegetable stock paste and water for the sauce (see pantry for amount). 

Bring to the boil, then lower the heat and simmer until the liquid has reduced a little, 1-2 mins. 

Once the liquid has reduced, stir in the creme fraiche, Dijon mustard, peas and hard Italian style cheese. 

Simmer until the peas are piping hot, 2-3 mins, then remove from the heat. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Stir the cooked pasta into the sauce and season with salt and pepper. Add a splash more water if you feel it needs it.