A simple recipe to make light work of your midweek meals. Polish the whole lot off as a family, or take the leftovers to work for lunch the next day!

Ingredients (serves 4):
300g dried pasta (I used fusilli)
2 large leeks, sliced very finely
1 medium/large courgette, grated
1-3 tbsp of pesto according to your taste
2 tbsp low fat soft cheese
2-3 tbsp fresh breadcrumbs or grated cheese if you prefer
25g butter
25g plain flour
250ml milk
1tsp oil
3 large skinless chicken breasts, cut into cubes

Method:
1. Melt the butter in a saucepan, stir in the flour and cook for a few minutes, stirring all the time. Using a whisk, gradually stir in the milk to make a smooth sauce. Turn the heat down low and continue to cook for about five minutes whilst still stirring.

2. Heat the oil in a non-stick frying pan and fry the chicken in batches for about 10 minutes.

3. Add the chicken and juices to the white sauce, stir and cook for another 15 minutes or until the chicken is cooked.

4. Cook the pasta according to the packet instructions.

5. Put the leeks in a pan with a little water, cover and cook until they have gone very soft. Drain then add the courgette, pesto, soft cheese and chicken to the white sauce, stir well then heat until bubbling.

6. Stir the pasta into the mixture and tip into a large oven proof dish. Sprinkle over the breadcrumbs or cheese and pop under the grill until it browns.