Creamy Lemon Chicken Breast Linguine

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle. 

While the chicken cooks, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

When the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the chicken is cooked, add the garlic and fry for 1 min.

Stir the sugar snap peas, creme fraiche and chicken stock paste into the same pan. Squeeze in some lemon juice and add the water for the sauce (see ingredients for amount), then stir to combine. Season with salt and pepper.

Bring to the boil, mix in half the Italian style hard cheese, then lower the heat and simmer until slightly thickened, 5-6 mins.

Once thickened, add the cooked pasta to the creamy sauce. Toss together to coat well.

Taste and season with more salt and pepper if needed.