Creamy Pesto Chicken, Bacon and Pea Linguine

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

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Meanwhile, halve the baby plums. Drain and chop the mozzarella into 1cm chunks. Add to a bowl with a drizzle of olive oil and season with salt and pepper. Set aside.

Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Set your pan aside - you'll use it later for the sauce.

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins. 

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

Put your frying pan back on medium high heat, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Once the bacon is crispy, add the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir well to combine.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas and cook for a minute.

Add the cooked pasta and half the Parmigiano Reggiano to the sauce.

Continue to stir until piping hot, adding a splash of water if it's a little too thick.