Simple Lemon and Chicken Rigatoni

a) Pour the boiled water into a large saucepan on high heat.

b) Add the rigatoni and ½ tsp salt and bring back to the boil. Cook until tender, 12 mins. 

c) Once cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander.

d) Pop the rigatoni back in the pan. Drizzle with oil and stir through to stop it from sticking together.

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

b) Once hot, add the diced chicken, leek and shallot and cook, stirring frequently, until browned all over, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Stir in the garlic and cook for 1 min more. 

d) Pour in the reserved pasta water and veg stock paste, stir together, then bring to the boil. Simmer for 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

a) When everything's cooked, stir the peas into the sauce and cook for another 1-2 mins until piping hot.

a) Stir the creme fraiche and lemon zest into the sauce. Bring back to the boil, then remove from the heat.

b) Season with pepper, then stir through the cooked pasta.

c) Add a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.