Creamy pasta with stuffed chicken

1. Pre-heat the oven to 200 oC

2. Prepare the chicken by making a butterfly cut (slice the meat most of the way through then open up like a butterfly)

3. Chop up half of the leek and gently fry with 1 clove of finely chopped garlic, fry this gently in a pan with a minute amount of oil.

To make the stuffing, empty the chosen tub of cream cheese into a bowl and combine with the dried herbs (to taste) and the leek and garlic.

4. Spread 1/4 of this mix over each of the butterflied chicken breasts then close and wrap tightly with bacon. place a sheet of tin foil over a tray and drizzle lightly with oil.

5. Place the chicken onto the tray and slide into the preheated oven. They should take roughly 20 minutes to cook

6. Chop up the remaining vegetables finely.

7. Sweat the prepared vegetables in a pot (it will get more liquidy as you continue) add a small amount of dried basil to the base and leave until the onions begin to be translucent

8. Add the remainder of the stuffing to make a creamy base. stir until all of the vegetables are coated.

9. Add the hot stock, bring to the boil, then leave on a gentle heat to simmer for 5 minutes.

10. Bring to the boil then add the noodles and leave to cook (with the lid on) to cook for about 3-4 minutes (if unsure then check by tasting them)

11. Check the chicken, if cooked then slice into healthy slices.

12. Divide the noodles into 2 portions then place as many slices of chicken on each as you can.

13. Finally, and most importantly, enjoy!!!