Bacon and Chicken Breast Linguine Amatriciana

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the frying pan. Cook, stirring occasionally, 4-5 mins.

Add the bacon to the pan and cook for a further 4-5 mins until both the chicken and bacon are golden and cooked through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the garlic and sun-dried tomato paste and stir-fry for 1 min more.

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Stir the chopped tomatoes, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the bacon pan. Bring to the boil, then reduce the heat to low.

Simmer until thickened, 8-10 mins, then remove from the heat.

Once the pasta is cooked, add to your sauce with half the Italian style hard cheese.

Toss to coat, then season to taste with salt and pepper. Add a splash of water if it's a little thick.

Warm through until piping hot, 1-2 mins.