Creamy Chicken and Tomato Penne

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Stir in the garlic, Italian style herbs, tomato puree and baby plum tomatoes and cook for 1 min more.

Meanwhile, once the 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 in the pan. Drizzle with oil and stir through to stop it sticking together.

Add the water for the sauce (see ingredients for amount) and chicken stock paste to the pan with the chicken. Bring to a boil, then turn the heat down and simmer for 3-4 mins.
Stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

Once the spinach has wilted, stir through the creme fraiche and half the Cheddar.
Add the cooked pasta and season to taste with salt and pepper, then stir to combine.