Chicken and Vegetable Orecchiette

Steps

1. a large pot of salted water to the boil.
2. Cook pasta in a pot of boiling water for 9 minutes, stirring occasionally to avoid pasta sticking together. Add broccoli to cook for a further 2–3 minutes until broccoli and pasta is al dente (just tender). Scoop out one quarter cup of pasta cooking water and reserve before draining. Return pasta and broccoli to pot with a drizzle of olive oil to avoid sticking.
3. While pasta cooks, prepare sauce. Pat chicken dry with paper towels, cut into 2–3cm pieces and season with salt. Heat olive oil in a large (preferably non-stick) fry-pan on high heat and fry chicken, in batches, until just cooked through, about 3 minutes each batch. Remove from pan and set aside.
4. Return pan to medium heat with a drizzle of oil. Cook leek, stirring often, until softened but not browned, about 4 minutes. If leek starts to stick, reduce heat and add a splash of water to pan.
5. Add cooked chicken to pan, along with peas, sour cream, pesto, pasta, broccoli and reserved pasta cooking water (this will help to loosen sauce and coat pasta evenly). Toss gently to combine well. Season with salt and pepper.
6. Divide chicken and vegetable orecchiette between bowls.