Creamy Chicken Pasta with Spinach & Feta Salad

Steps

1. Bring a large pot of hot salted tap water to the boil, with a lid. Prep & cook chicken. Set leek and capsicum aside. Pat chicken dry, cut into 1cm strips and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 1-2 minutes each side, until browned. Set chicken aside on a plate and reserve pan. Chicken will finish cooking in step 3.
2. Meanwhile, cook pasta. Add pasta to pot of boiling water and cook for 8 minutes, until almost tender. Add peas and cook for 2-3 minutes further, until bright green and tender. Drain well and toss with a little oil to prevent sticking. Keep peas separate for fussier little foodies.
3. Finish chicken. Return reserved pan to medium-high heat with a drizzle of oil and a knob of butter. Cook leek for 3-4 minutes, until starting to soften. Add capsicum, chicken, 1/2 tsp salt and stock to pan. Simmer on medium heat for about 5 minutes, or until sauce has reduced by half and chicken is cooked.
4. Prep salad. In a small bowl, whisk feta with hot water measure and vinegar, until smooth. Toss courgette in a bowl with spinach, feta and a drizzle of oil. Season to taste.
5. Finish pasta. Remove chicken and veggies from heat and fold through sour cream and cooked pasta. Season to taste. If your pan isn’t deep enough, pour chicken mixture and sour cream over pasta in pot and mix to combine.
6. Serve chicken pasta with salad on the side.