Rigatoni Caprese with Diced Chicken Breast

Add the pasta to your boiling water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain the pasta in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a large frying pan on medium heat and add the pine nuts (no oil). Toast them until golden, 2-3 mins, tossing regularly. When golden, transfer them from your pan to a bowl. TIP: Watch them like a hawk as they can burn easily.

Pop the (now empty) frying pan back on medium heat and add a drizzle of oil. Add the shallot to your pan, then stir and cook until softened, 4-5 mins. Add the garlic and tomato puree, stir and cook for 1 min more. Pour in the chopped tomatoes, olives and veg stock paste. Add a pinch of sugar (if you have some). Bring to a simmer and cook until reduced by half, 10 mins.

While your sauce cooks, finely chop the chives. Drain the mozzarella and pull it apart into small pieces. Stir the balsamic vinegar, honey and olive oil (see ingredients for amount) into the bowl of tomatoes. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season to taste with salt and pepper.

When your sauce is cooked, season to taste with salt and pepper, then add the drained pasta and toss together. Stir through half the chives and half the mozzarella then share into bowls. Spoon your tomato salsa on top along with the remaining mozzarella, chives and a sprinkle of pine nuts. Enjoy!