Creamy Mushroom, Chicken & Courgette Risoni

• Pour boiling water into a large saucepan with a pinch of salt. • Cook risoni in boiling water, over high heat, until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.

• While risoni is cooking, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and leek, until browned and softened, 5-6 minutes. • Add courgette and cook until tender, 3-4 minutes. Add garlic, herb & mushroom seasoning and the butter, cooking until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, cream (see ingredients), reserved pasta water and cooked risoni. Cook until slightly thickened, 1-2 minute. Remove from the heat and season with pepper.

TIP: Chicken is cooked through when it is no longer pink inside. TIP: Add an extra splash of water if the mixture looks too thick.