Summer One Pot Chicken Pasta with Lemon, Leek and Spinach

Method

1. In a large stovetop casserole dish, heat the butter and olive oil followed by the onion, leek, lemon peel and crushed garlic. Sautee until lightly cooked.
2. Add diced chicken thigh and gently brown off before adding thyme and chicken stock.
3. Bring to a gentle boil and add the pasta. Stir well to evenly distribute pasta in the pan and cover with a lid before reducing to a simmer.
4. Cook covered for 12-15 minutes before removing lid and stirring. Check the pasta to make sure it is almost al dente. If the pan has no liquid, left add a dash of extra water or stock.
5. Add the baby spinach, stirring until it wilts. Give the dish a generous squeeze of lemon juice and crumble ¾ of the feta evenly over the dish. Stir to combine.
6. Garnish with remaining feta and sprigs of thyme.
7. Serve and enjoy with family and friends!