Creamy Rosemary Chicken Spaghetti

Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chicken and half the rosemary, then season with salt and pepper. Stir-fry until browned all over, 5-6 mins, then transfer to a bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Return the (now empty) pan to medium heat with a drizzle of oil. Once hot, add the onion and a good pinch of sugar (if you have any).
Cook, stirring occasionally, until soft and sticky, 5-6 mins.

Once your onions are soft, increase the heat slightly and add the chopped courgette. Cook until starting to colour, 4-5 mins, then add the garlic and cook for 1 min.
Add the water for the sauce (see ingredients for amount), chicken stock paste, creme fraiche and a knob of butter (if you have any).
Stir to combine, then return the chicken to the pan and simmer until cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the sauce simmers, pour the boiled water from the kettle into a large saucepan with 1/2 tsp salt on high heat.
Add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander (reserving a little of the pasta water) and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, pop the lemon zest, remaining rosemary and olive oil (see ingredients for amount) into a small bowl. Mix together, then season with salt and pepper.
Add the courgette ribbons and toss to coat, then set aside.
Once the chicken has cooked and the sauce has thickened, stir in the Cheddar and add the cooked spaghetti to the pan. Toss to coat in the sauce and cook until piping hot. TIP: Use your reserved pasta water to loosen if it's a little thick.