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 heat.

Once hot, fry the portobello and sliced mushrooms until browned, stirring occasionally, 6-7 mins. Reduce the heat to medium-low, add the onion. Fry until soft, 5-6 mins, stir frequently.

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

Stir the water for the sauce (see pantry for amount) and veg stock paste into the mushrooms. Increase the heat and bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until reduced, 5-6 mins.

Stir in the creme fraiche and bring back to the boil. Season with pepper, then 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.