Herby Creamy Tomato Chicken Penne with Bacon Lardons

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.

Once 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, chicken 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.

Once thickened, stir in the peas and cook for 1-2 mins.

Stir through the creme fraiche and Cheddar.

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