Creamy Chicken and Double Mushroom Penne

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

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

While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and cook until browned all over, 5-6 mins. Remove from the pan and set aside.

Put the pan back on medium-high heat with a drizzle of oil (if needed) and fry the portobello and sliced mushrooms until browned, stirring occasionally, 4-5 mins. Season with salt and pepper.

Lower the heat to medium and add the onion. Cook, stirring frequently, until softened, 6-8 mins. Add the garlic and balsamic vinegar and cook until evaporated, 1 min. IMPORTANT: Wash hands and utensils after handling raw meat.

When the veg is cooked, stir in the browned chicken, double cream, veg stock paste and the water for the sauce (see pantry for amount).

Bring to the boil and simmer, stirring occasionally, until reduced, 4-5 mins. IMPORTANT: Cook so there's no pink in the chicken.

Once the sauce is reduced, stir through the cooked penne and hard Italian style cheese until piping hot and melted, 1-2 mins.

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