Creamy Double Mushroom and Chicken Breast 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. Set aside.

While the pasta cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Once browned, remove the chicken from the pan and set aside.

Put the pan back on medium heat and add another drizzle of oil if needed. Once hot, add the portobello and sliced mushrooms. Cook until browned, stirring occasionally, 6-7 mins.

Once the mushrooms are browned, reduce the heat to medium-low and add the onion. Cook, stirring frequently, until softened, 5-6 mins.

Stir the garlic into the mushroom pan and season with salt and pepper. Cook for 1 min, then add the balsamic vinegar and cook until evaporated, 1 min more.

Pour the water for the sauce (see pantry for amount) into your frying pan and stir in the veg stock paste.

Add the diced chicken back into the pan, bring to the boil, stir and lower the heat so the sauce simmers gently. Cook until the chicken is cooked through and the sauce is reduced, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Stir in the creme fraiche until well combined, then bring back to the boil and add a good grind of pepper. Remove from the heat.

Add the cooked pasta to the creamy sauce along with three quarters of the hard Italian style cheese.

Stir everything together. Taste and add more salt and pepper if needed.