Chicken, Chorizo & Mushroom Tagliatelle Alfredo

Transfer the chicken to a baking tray, skin-side up, and roast the chicken on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the tagliatelle.

Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier). Halve the baby plum tomatoes. 

In a medium bowl, combine the tomatoes, balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside. 

Add the tagliatelle to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins. 

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

Meanwhile, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed. 

Once hot, add the mushrooms and diced chorizo. Fry, stirring occasionally, until browned, 5-6 mins. Add the garlic and cook for 30 secs.

Add the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. Season with salt and pepper.

Stir through the hard Italian style cheese, butter (see pantry for amount) and half the chives until melted.

When the chicken is cooked, allow it to rest for a few mins, then cut into 1cm thick slices.

Add the cooked pasta to the sauce and toss to coat. Simmer until piping hot, 1-2 mins. Add a splash of water if it's a little too thick. Taste, and season with salt and pepper if needed.

Just before serving, add the rocket to the bowl of dressing, then toss to coat.