Creamy Chicken, Citrus and Courgette Rigatoni

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

When ready, reserve some of the pasta water (see pantry for amount), then drain in a colander.

Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the courgette ribbons and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more.

Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Transfer everything to a large bowl and cover to keep warm.

Put your (now empty) frying pan back on medium heat with a drizzle of oil.

Once the oil is hot, add the diced chicken and shallot and cook, stirring occasionally, until softened, 5-6 mins.

Stir in the veg stock paste and reserved pasta water, then simmer until reduced by half, 3-4 mins.

Mix in the creme fraiche and heat through until piping hot, then season with pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Stir three quarters of the hard Italian style cheese through your creamy sauce.

Add the cooked pasta and half the cooked green veg and stir well to combine. Simmer until everything's piping hot, 1-2 mins.

Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more salt, pepper and lemon juice if needed. Add a splash of water if it's a little too thick.