Creamy Miso Mushroom Rigatoni and Chicken Breast

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over 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.

c) When the chicken has 5 mins left, add the sliced mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Roughly chop the chives (use scissors if easier). 

c) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more. 

a) Stir in the water for the sauce (see pantry for amount), miso paste and wild mushroom paste.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

a) Once the sauce has thickened, stir in the creme fraiche and grated Italian style cheese. Simmer for 1 min.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the cooked pasta, butter (see pantry for amount) and half the chives. 

d) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.