2 handfuls of Pasta (wholewheat)
1 Leek finely sliced
2 chicken breasts diced
Large handful of Mushrooms (chopped in half if large)
1 Garlic clove grated
1 vegetable stock pot
3 tbsp Creme fraiche
Juice of half a lemon
Put a saucepan with boiling water on the hob.
Pop a frying pan with a drizzle of olive oil over medium heat, Fry your chicken until sealed all over, add your leeks, mushrooms, garlic and stock pot until everything is cooked through (2-3 minutes)
While you are cooking your chicken cook & drain your pasta according to pack instructions (i use fresh so it takes 3 minutes but dried will take longer)
Add your pasta to the chicken mix and pop in the creme fraiche
Pop in your lemon juice, give it a good toss around and serve with some salad leaves.
I used a stock pot as opposed to a stock cube as it melts into your dish