Presto Bacon and Mushroom Linguine with Diced Chicken Breast

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. 

b) Once hot, add the diced chicken and season with salt and pepper. Fry until browned all over, 5-6 mins.

c) Once the chicken is browned, add the sliced mushrooms and bacon lardons.

d) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve any large broccoli stems lengthways, then cut into 3cm long pieces.

a) Once the chicken, mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.

b) When the pasta has 3 mins left, add the broccoli to the same pan and cook for the remaining time.

c) Once the pasta and broccoli are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms. 

b) Add the cooked pasta, broccoli and hard Italian style cheese to the sauce and gently toss to coat.

c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper.