Double Creamy Chicken Linguine

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook linguine, uncovered, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), then drain and return linguine to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper, transfer to a plate and set aside.

TIP: Chicken is cooked through when it's no longer pink inside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek until softened, 4-5 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute. • Add cream (see ingredients), reserved pasta water, Nan's special seasoning, chicken-style stock powder and the brown sugar. Simmer until reduced slightly, 2-3 minutes.

• Add baby spinach, cooked chicken (plus any resting juices) and linguine to the pan, stirring until combined. • Stir through grated Parmesan cheese (reserving some for garnish!) until just melted.