Step 1 Cook spaghetti, according to packet instructions, until al dente. Add peas and broccoli for last 2 minutes of cooking time. Drain well and return to pan.
Step 2 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium–high heat. Add chicken; cook, turning, for 2–3 minutes, or until golden. Remove from pan; set aside.
Step 3 Spray pan with oil again and set over medium heat. Sauté leek for 5 minutes, or until soft. Add garlic and lemon zest; cook for 1 minute. Stir in wine, stock and cream; simmer for 2–3 minutes, or until liquid reduces by half. Return chicken to pan with lemon juice; cook for 2–3 minutes, or until heated through.
Step 4 Add chicken mixture, chives and half of the parmesan to pasta saucepan; toss to combine.
Step 5 Season with black pepper; top with remaining parmesan.