Creamy Chicken Pasta Bake

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the chicken to the pan and season with a pinch of salt and pepper. Cook until lightly browned all over, 5 mins, turning occasionally, 5 mins. TIP: You may need to do this in batches - you want the chicken to brown, not stew. Add the onion and continue to cook, stirring, until soft, 5 mins. Don't worry if the onion browns, it will just add to the flavour!

Meanwhile, spread the broccoli florets on a baking tray and drizzle with oil and a pinch of salt and pepper. Pop onto the top shelf of your oven and roast until crispy and cooked though, 12-15 mins. Once the broccoli is out of the oven, turn your grill on to high.

At the same time, add the wheat pasta to your pan of boiling water and cook for 10 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.

Once the onion has softened, add the water (see ingredients for amount), stock powder and crème fraîche to the pan. Stir and bring to the boil. Lower the heat slightly and simmer until the chicken is cooked and sauce has thickened slightly, 5-7 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle!