Creamy Chicken, Chorizo & Pumpkin Penne

• Meanwhile, cook penne, stirring occasionally, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain penne and return to the pan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, thinly slice celery and leek. Finely chop garlic and mild chorizo. Cut chicken breast into 2cm chunks. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, chorizo, leek and celery until brown and cooked through, 6-8 minutes.

• Add garlic to the chorizo and cook until fragrant, 1 minute. • Reduce heat to low, then add pasta water, cream (see ingredients) and chicken-style stock powder (see ingredients). Stir to combine and simmer until thickened and slightly reduced, 2-3 minutes

• Add cooked penne and roasted veggies, then gently stir to combine. Season with pepper.