Serves 2

2 handfuls of Pasta (wholewheat)

1 Leek finely sliced

2 chicken breasts diced

Large handful of Mushrooms (chopped in half if large)

1 Garlic clove grated

1 vegetable stock pot

3 tbsp Creme fraiche

Juice of half a lemon

Put a saucepan with boiling water on the hob.

Pop a frying pan with a drizzle of olive oil over medium heat, Fry your chicken until sealed all over, add your leeks, mushrooms, garlic and stock pot until everything is cooked through (2-3 minutes)

While you are cooking your chicken cook & drain your pasta according to pack instructions (i use fresh so it takes 3 minutes but dried will take longer)

Add your pasta to the chicken mix and pop in the creme fraiche

Pop in your lemon juice, give it a good toss around and serve with some salad leaves.

I used a stock pot as opposed to a stock cube as it melts into your dish