Creamy Courgette, Chicken & Leek Fusilli

• Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek. • Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, garlic & herb seasoning and zucchini and cook until fragrant, 1-2 minutes. Little cooks: Under adult supervision, older kids can help grate the zucchini.

• Reduce heat to medium and add thickened cream, vegetable stock powder and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, fusilli and baby spinach leaves. Stir to combine and season to taste. TIP: Add a splash more pasta water if the sauce looks too thick.