Creamy Chicken Linguine

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the bacon and cook until crispy, stirring occasionally, 5 mins. While the bacon cooks, spread the broccoli florets on a baking tray and drizzle with oil, a pinch of salt and black pepper. Set aside.

Once the bacon is cooked, add the chicken to the pan (pop it back on medium high heat) and season with a pinch of salt and black pepper. Cook until browned, 5 mins. TIP: You may need to do this in batches - you want the chicken to brown, not stew. Add the onion and cook until soft, 5 mins. If the onion browns, that's fine, it will just add to the flavour!

Roast the broccoli on the top shelf of your oven until crispy, 12-15 mins, shaking the tray halfway through cooking. At the same time, add the linguine to your pan of boiling water and cook, 11-12 mins. Once cooked, drain in a colander and return it to the pan (off the heat). Drizzle with a little olive oil to stop the pasta sticking together.

Add the water (see ingredients for amount) and stock powder to the chicken mixture. Stir to dissolve the stock and then bubble away for 5 mins. Stir to make sure you get all the yummy meaty bits from the bottom of the pan. Add the crème fraîche to the pan, mix well in and bring back to the boil. Simmer for 1-2 mins, then remove the pan from the heat. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle.