Chicken & Bacon Pasta with Creamy Leek Sauce

Steps

1. Bring a pot of salted water to the boil. Prep veggies & cook sauce. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook leek for 4-5 minutes, until tender. Add chicken and bacon grind and cook for 4 minutes, until browned. Add courgette, canned tomatoes and stock and bring to a simmer. Reduce heat to medium and cook for 4-5 minutes, until slightly reduced.
2. Finish sauce. Stir through sour cream. Season to taste.
3. Cook pasta. Separate strands of pasta. Cook in pot of boiling water for 2-3 minutes, until just tender. Drain. While pasta drains, return pot to medium heat with butter. Add garlic and cook for about 2 minutes, until fragrant and starting to brown. Return pasta to pot with butter and toss to coat.
4. Prep salad. In a bowl, toss spinach with a drizzle of olive oil and vinegar. Sprinkle over first measure of Parmesan.
5. Serve spaghetti topped with sauce, Parmesan and salad on the side.