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A creamy pasta dish without all the usual calories  Serves 4.

• 500g chicken (thighs or breasts) diced
• 2 leeks thinly sliced (and cleaned well)
• 2 cups peas
• 1 cup chicken stock
• 1 tin light n creamy
• 2 tbs cornflour
• 250g penne pasta
• 1 tbs oil / spray oil
• salt and pepper to taste

Cook pasta as directed on packet.  Brown chicken in a frypan.  When brown remove from pan and place to one side.  Add leeks into pan and cook for 5 mins (until softened).  Add chicken back into pan, along with peas.  In a measuring cup combine stock, light n creamy and cornflour and mix until cornflour dissolved.  Pour mix over chicken and vegetables and mix well. Simmer for 20 mins or until chicken cooked through.  Serve on pasta.