Creamy Rigatoni with Chicken Breast

Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

When ready, reserve some of the pasta water (see pantry for amount), then drain in a colander.

Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.

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

Once hot, add the courgette ribbons and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more.

Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins.

Once cooked, transfer everything to a large bowl and cover to keep warm.

Put your (now empty) frying pan back on medium-high heat with a drizzle of oil (if needed).

Once hot, add the chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the shallot to the chicken pan and cook, stirring occasionally, until the shallot has softened, 3-4 mins. 

Stir in the veg stock paste and reserved pasta water, then simmer until reduced by half, 3-4 mins.

Mix in the creme fraiche and heat through until piping hot, then season with pepper. Stir through three quarters of the grated hard Italian style cheese. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Stir the cooked pasta through your sauce along with half the greens. Add a splash of water if it's a little too thick.

Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.