Creamy Chicken Pasta with Spinach Feta Salad

Steps

1. Prep veggies and chicken Bring a pot of salted hot tap water to the boil. Thinly slice leek and dice capsicum 1cm. Set aside separately. Pat chicken dry, cut into 1cm-thick strips and season.
2. Cook pasta Cook pasta in pot of boiling water for about 8 minutes, until tender. Reserve ½ cup of pasta water to add a little to your sauce if it becomes too dry. Drain well and toss with a little oil to prevent sticking.
3. Cook leeks Heat a drizzle of oil in a fry-pan on high heat and cook leeks for about 2 minutes, until starting to soften.
4. Cook chicken Add chicken to pan and cook for 3 minutes. Add pasta spices and capsicum and cook, stirring, for about 1 minute, until fragrant. Add water and 3/4 tsp salt and simmer for about 4 minutes, until liquid has reduced by about half and chicken is cooked through. Remove from heat, stir through sour cream and cooked pasta. Season to taste. If there’s not enough room in your fry-pan add everything to the pasta pot.
5. Make salad Peel courgette into ribbons and toss in a bowl along with spinach, crumble in feta, and a drizzle of olive oil and vinegar. Season to taste.
6. Serve pasta with salad.