Herby Creamy Tomato Chicken and Bacon Penne

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

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Halfway through frying the chicken, add the lardons to the pan and cook for the remaining time. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Once the meat is cooked, stir in the garlic and mixed herbs. Cook for 1 min more.

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

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

Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the chicken.

Bring to a boil, then turn the heat down and simmer until slightly thickened, 5-6 mins.

While the sauce simmers, finely chop the chives (use scissors if easier).

Once thickened, stir in the peas until piping hot, 1-2 mins.

Once the spinach has wilted, stir through the creme fraiche, half the chives and Cheddar.

Add the cooked pasta and season to taste with salt and pepper, then stir to combine.