Creamy Chicken Pasta with Spinach Feta Salad

Steps

1. Bring a large pot of salted water to the boil. Thinly slice leek, dice capsicum 1cm and set aside. Pat chicken dry and cut into 1cm strips, season and set aside. Heat a drizzle of oil in a large fry-pan on high heat and cook chicken for 1-2 minutes each side, until browned. Set aside on a plate and reserve pan.
2. While chicken cooks, cook pasta in pot of boiling water for about 8 minutes, until tender. Drain well and toss with a little oil to prevent sticking.
3. Return pan to a medium-high heat and add leeks. Cook for about 2 minutes, until softened, add wine (if using) and reduce for about 1 minute until almost completely evaporated. Add capsicum, chicken, salt and stock and simmer for about 4 minutes, until reduced by about half.
4. While chicken simmers, chop mint. In a large bowl, whisk together feta, hot water, vinegar and mint until smooth. Peel courgettes into long ribbons and toss through feta whip, along with spinach. Drizzle with olive oil and season to taste.
5. Once chicken has cooked, remove from heat, stir through crème fraiche and cooked pasta and season to taste.
6. To serve, divide creamy chicken pasta between plates and top with spinach feta salad.