Chicken, leek & pea pasta bake

Heat the olive oil in a large saucepan over a medium heat. Add the onion and leeks and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.

Add the chicken to the pan and cook until browned all over. Stir in the pasta and pour in the chicken stock. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, or until the pasta is cooked and the sauce has thickened.

Stir in the peas and crème fraîche, then season to taste. Transfer to an ovenproof dish and sprinkle with the Parmesan cheese.

Bake in a preheated oven at 180°C/gas mark 4 for 20 minutes, or until golden brown and bubbling.