Family Chicken and Romanesco Pasta Bake

Remove the top and bottom of the courgette and then quarter the courgette lengthways. Chop each length into 1cm chunks. Cut the shallot in half through the root, peel and then slice into thin half moon shapes. Peel and grate the garlic. Cut the streaky bacon into 1cm wide pieces and then cut each chicken breast into 1cm thick slices.

When the pots of water are boiling, add a generous pinch of salt to each pot and cook the penne for 11 mins in one pot and the romanesco for 7 mins in the other. Tip:The romanesco is cooked when it is soft and tender. Drain in a colander when cooked and return to their pots off the heat.

As your pasta and romanesco cook, get on with your sauce. Heat a frying pan on medium-high heat and add a splash of oil. Season your chicken pieces with salt and pepper and when the oil is hot, cook your chicken for 5 mins turning frequently until golden-brown all over and no longer pink in the middle.

Add your courgette, shallot and bacon to the pan. Cook for another 5 mins. Stir in your garlic and chicken stock pot and cook for 30 seconds. Pour in the water(specified in the ingredient table above), stir well to dissolve your stock pot and bring to the boil. Pour in the double cream and mix well.

Mix your sauce into your cooked pasta and get ready to assemble your pasta bake. Spoon half of your pasta mix into an ovenproof dish, then spoon over your cooked romanesco. Top with the rest of your pasta and then sprinkle over some hard Italian cheese.

Pop your pasta bake in your oven for 5 mins until it is piping hot and then turn on your grill. Pop under your grill for 3 mins until the cheese is bubbling and golden.