Chicken and Parma Ham Pasta in Creamy Garlic Sauce

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

b) Once hot, add the chicken and fry until browned all over, 5-6 mins. Add the garlic and fry for 30 secs. 

c) Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 1-2 mins.

d) Stir in the butter (see pantry for amount) until melted. Simmer until thickened, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

c) Add the pasta, broccoli and cavolo nero. Cook until tender, 3-4 mins. TIP: Discard any tough stalks from the cavolo nero.

d) Once cooked, carefully drain in a colander. Drizzle with oil and stir through to stop it sticking together.

a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta. Halve the ciabatta.

b) If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop into the oven to warm through, 2-3 mins.

c) Once toasted, drizzle some olive oil over the ciabatta.

a) Once the sauce has thickened, stir in the creme fraiche and cook for 1-2 mins.

b) Add the cooked pasta, broccoli, cavolo nero and hard Italian style cheese to the pan.

c) Gently stir to melt the cheese and combine everything together.