Basil Pesto Chicken & Greens Fusilli

If you've added chicken breast, cut into 2cm chunks. Before cooking veggies, heat pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate and continue with recipe as above.

---------------------------------CCM TEXT------------------------------- • Meanwhile, halve baby broccoli lengthways. Thinly slice leek. Finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate • Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek and baby broccoli, stirring, until softened, 4-5 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1-2 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

Return chicken to pan with basil pesto, cooked fusilli and baby leaves.

-----------------------------------CCM TEXT-------------------------- • Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and some of the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and simmer until slightly thickened, 1-2 minutes. • Add cooked chicken, basil pesto, cooked fusilli and baby leaves. Stir to combine and season with salt and pepper.

TIP: Add a splash more reserved pasta water if the sauce looks too thick.