Chicken Breast, Cheese and Pea Penne Bake

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

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

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

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

Add the chicken stock paste, creme fraiche, mixed herbs 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 peas 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.