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 high heat.

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

Add 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 your bacon crumb aside.

Pop your (now empty) frying pan back on medium-high heat (no need to clean) with a drizzle of oil (if needed). Add the diced chicken to the pan and cook until browned, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Add the chicken stock paste, creme fraiche, mixed herbs and water for the sauce (see pantry for amount). 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, then remove from the heat. IMPORTANT: The chicken is cooked when no longer 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.