Creamy Zesty Chicken Rigatoni

a) Meanwhile, trim the courgette, halve lengthways and slice into 1cm half moons. b) Roughly chop the parsley (stalks and all). c) Zest and halve the lemon, then peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on high heat. Add the chicken. Season with salt and pepper, cook until the chicken is browned, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. b) Add the courgette and cook until it starts to brown, 3-4 mins. c) Add the garlic and cook for another 1 min.

a) Reduce the heat and add the water (see ingredients for amount) and chicken stock paste to the pan. b) Stir in the crème fraîche, bring to a simmer and cook until the sauce has thickened slightly and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. c) Meanwhile, mix together the lemon zest and parsley in a small bowl.

a) Once the chicken is cooked, remove the pan with the sauce from the heat. b) Taste and season with salt and pepper if needed and add a splash of water if the sauce is a bit thick.