Cheese, Chicken Breast and 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 the penne with a little oil to prevent it from sticking. Set aside.

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

Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins, then remove from the pan and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put the pan back on medium-high heat then add the bacon lardons and stir-fry until lightly browned, 1-2 mins.

Pour the bacon and its excess fat into a medium bowl. Mix in the breadcrumbs and olive oil for the crumb (see pantry for amount), season with salt and pepper, then stir to combine. Set aside.

Pop your (now empty) frying pan back on medium-high heat with the butter (see pantry for amount).

Once the butter has melted, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount) chicken stock paste. Add the diced chicken back into the pan, then bring to the boil, then stir and simmer until thickened, 1-2 mins.

Stir in the mixed herbs and creme fraiche, then remove from the heat.

Add the grated Cheddar to the sauce and stir until melted. Taste and season with salt and pepper if needed.

Stir the cooked pasta, diced chicken and spinach into the sauce until combined. Add a splash of water to loosen the sauce if you like.

Pour the creamy pasta into an ovenproof dish, then sprinkle the bacon crumb evenly over the top. Bake on the top shelf of your oven until golden, 8-10 mins. IMPORTANT: Cook bacon thoroughly. The chicken is cooked when no longer pink in the middle.