Step 1

Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.

Step 2

Meanwhile, heat half the oil in a frying pan over medium-high heat. Add chicken and cook for 5 minutes each side or until cooked. Transfer to a plate and cover.

Step 3

Add the remaining oil to the pan. Add the leek and garlic and cook, stirring, for 4-5 minutes or until soft. Stir in the sour cream. Gradually add the stock, stirring constantly until combined. Add lemon rind and peas and bring to the boil. Cook for 2 minutes or until heated through.

Step 4

Thickly slice the chicken. Add to pasta with leek mixture and combine. Divide among serving bowls and sprinkle with parmesan. Season with pepper to serve.