Cheese and Chicken Breast Spinach Penne Bake

When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

Pop the spinach into a colander in your sink.

Once the pasta is cooked, drain it over the spinach until wilted and piping hot. Drizzle over a little oil to prevent the penne from sticking. Set aside.

Meanwhile, heat a drizzle of oil in a frying pan on high heat.

Once the oil is hot, add the bacon lardons and stir-fry until lightly browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

In a bowl, mix the bacon and its fat with the breadcrumbs and olive oil for the crumb (see pantry for amount). Season, then set aside.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the chicken to the pan. Cook until browned all over, 5-6 mins. Turn occasionally.

Add the chicken stock paste, cooking cream, and water for the sauce (see pantry for amount) to the pan. Stir to combine. Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins.

Stir through half the cheese until melted. Remove from the heat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Stir the cooked pasta and wilted spinach into your pan of creamy sauce until combined. Add a splash of water to loosen the sauce if it's a little thick.

Pour the creamy pasta into an ovenproof dish. Sprinkle over the remaining cheese, then top evenly with the bacon crumb. Bake on the top shelf of your oven until golden, 8-10 mins. IMPORTANT: Cook bacon thoroughly.