One-Pan Chicken, Pesto & Leek Risoni

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the courgette and chicken, tossing occasionally, until the chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper, then transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and leek, stirring, until softened, 4 minutes. Add the garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

Add the risoni to the pan and stir to combine. Season, then add the water and bring to the boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the liquid has been absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry. TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.

When the risoni is done, stir through the basil pesto, chicken (plus any resting juices), courgette and baby spinach leaves until wilted. Remove the pan from the heat and season to taste.