Valentine's Serrano Wrapped Chicken and Creamy Spinach Rigatoni

Meanwhile, when boiling, add the rigatoni to the water 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.

While the pasta is cooking, peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.

Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the top shelf until tender, 10-12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and fry for 1 min.

Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan. Stir and bring to the boil, then lower the heat. Simmer, 2-3 mins. 

Stir in the creme fraiche and two thirds of the cheese. Bring to the boil, then lower to a simmer, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Transfer your creamy sauce to a blender and blitz until smooth and green. TIP: If you do not have a blender, you can skip this step. 

Transfer the creamy spinach sauce back into the pan and add the cooked pasta and stir until combined. Taste and season with salt and pepper if needed.

When everything's ready, cut the chicken widthways into 2cm slices.