Lemony Chicken Linguine PARSLEY NOT BASIL

Heat a splash of oil in a large frying pan on medium heat. Add the onion and cook until soft, 4-5 mins. Add the garlic puree, cook for another 2 mins, stirring frequently, then transfer to a bowl. Add another splash of oil to the pan if it's dry, increase the heat to medium-high. Add the chicken and season with salt and pepper, fry until golden and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, add the pasta (see ingredients for amount) to the boiling water and boil until tender, 12 mins. Once cooked, drain in a colander. Pop back in your pan and drizzle with oil to stop it sticking together.

Once the chicken is cooked, add the onions and garlic back to the frying pan with the chicken, along with the sugar snap peas and stir to combine. Next, add the creme fraiche and stock powder. Squeeze in the lemon juice and add the water (see ingredients for amount). Season with salt and pepper. Bring to the boil, stir to dissolve the stock pot then reduce the heat and simmer until slightly thickened, 5-6 mins.

Add the drained pasta to the pan, along with the three quarters of the parsley and three quarters of the cheese. Toss together and taste once more to check for seasoning. Add salt and pepper if you feel it needs it.