Presto Chicken, Bacon and Mushroom Linguine

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

b) Once hot, add the diced chicken, bacon and mushrooms to the pan and season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's 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 the Tenderstem® broccoli widthways.

a) Once the chicken and bacon are cooked through, add the garlic and stir-fry for 30 secs.

b) When the pasta has 4 mins left, add the broccoli to the same pan and cook for the remaining time until tender.

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 (see pantry for amount), creme fraiche and veg stock paste into the chicken pan, simmer for 2-3 mins. 

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.