One-Pot Chicken & Veggie Pasta

• In a large saucepan, heat a drizzle of olive oil over high heat.
• Cook diced chicken with a pinch of salt and pepper, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook celery and sliced leek until tender, 4-5 minutes.

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

• Add classic roast seasoning to the pan and cook until fragrant, 1 minute.
• Add cooked chicken, fusilli, chicken-style stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people), stirring to combine.
• Bring to the boil, then reduce heat to medium-low. Cover with a lid and simmer, stirring occasionally, until fusilli is ‘al dente’, 12 minutes.
• Remove lid from pan, then stir in cream (see ingredients) and baby leaves and simmer, until slightly thickened and leaves are wilted, 1-2 minutes. Season generously with salt and pepper.

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