Chicken Breast Linguine in Creamy Bacon Sauce

While the pasta cooks, peel and grate the garlic (or use a garlic press).

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

Once hot, add the diced chicken and bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir in the garlic and cook for 1 min more.

Stir the water for the sauce (see pantry for amount), chicken stock paste and creme fraiche into the bacon.

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the sauce has thickened, stir through the cooked pasta, peas and the cheese.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.