Chicken & leek pasta bake with a crunchy top

Serves 4 Prep 10 mins Cook 35 mins

400g dried spinach pasta (we used Seeds of Change spinach trottole pasta, available from Tesco) 2 leeks, cleaned and finely sliced 1 courgette, grated

3 tbsp pesto

2 tbsp low-fat cream cheese

1 batch chicken base

2 tbsp fine breadcrumbs

1 Cook the pasta following pack instructions. Put the leeks in a pan with a little water and cook, covered, until very soft. Drain, then return to the pan. Stir in the courgette, pesto and cream cheese. Add the chicken base and stir well, then heat until just bubbling. Pour in a splash of water if it’s very thick.

2 Stir the pasta into the chicken mixture, then tip into a large baking dish. Sprinkle over the breadcrumbs and grill until the top browns.

PER SERVING 601 kcals fat 18g, saturates 7g, carbs 73g, sugars 7g, fibre 3g, protein 35g, salt 0.8g