Creamy tarragon chicken and leek pasta

1. Cook the penne in a large pot of boiling salted water following the directions on the packet.
2. Heat the oil in a frying pan over medium heat. Add the chicken and cook for 4 to 5 minutes or until brown.
3. Add the leek slices and Gregg’s Chopped Tarragon and cook for a further 3 to 4 minutes or until the leeks are light golden.
4. Add the Gregg’s Lemon Pepper Seasoning and stock and cook for 3 to 4 minutes or until the stock has reduced slightly.
5. Add the cream and simmer for a further 2 minutes.
6. Drain the penne, add to the sauce and toss to coat.
7. Sprinkle with the grated parmesan and garnish with shredded basil.

Wine suggestion: Shiraz