Creamy Mushroom and Chicken Pasta

Add the penne to the boiling water, simmer until tender, 12 mins. When the pasta is cooked, drain in a colander, pop back into the pan, drizzle with a little oil and stir through to stop it sticking together. Set aside off the heat.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken and mushrooms to the pan and season with salt and pepper. Fry until golden brown on the outside and the mushrooms are browned, stirring occasionally, 6-7 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. Once browned reduce the heat to medium-low and add the onion. Cook, stirring frequently until the onion is nice and soft, 5-6 mins, then add the garlic, season with salt and pepper. Stir and cook for 1 minute. Add the remaining balsamic vinegar, stir and cook until evaporated, 1 minute.

Pour the water (see ingredient list for amount) into your frying pan and stir in the vegetable stock paste. Increase the heat and bring to the boil, then reduce the heat to low and simmer until reduced, 5-6 mins, stir occasionally. Stir in the creme fraiche until well combined, bring back to the boil and add a good grind of black pepper. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the drained pasta to the sauce along with three quarters of the hard Italian cheese and three quarters of the parsley. Stir everything together. Taste and add more salt and pepper if you feel it needs it.

Spoon your pasta into bowls and sprinkle the remaining cheese and parsley on top. Add the rocket to the balsamic dressing and toss together. Serve on top of the pasta, finish with a good grind of black pepper and enjoy!