Speedy Creamy Chorizo and Sweetcorn Pasta with Chicken Breast

a) While the pasta cooks, drain the sweetcorn in a sieve.

b) Halve, peel and thinly slice the shallot.

c) Peel and grate the garlic (or use a garlic press).

a) Put a large frying pan on high heat with a drizzle of oil.

b) Once hot, add the diced chicken and fry until browned all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Add the chorizo and sweetcorn. Fry, stirring occasionally, until starting to brown, 4-5 mins more.

d) Once browned, lower the heat to medium.

a) Add the shallot to the pan. Cook, stirring occasionally, until softened, 3-4 mins.

b) Stir in the garlic and cook for 30 secs.

c) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

a) Once the spinach has wilted, add the creme fraiche and water for the sauce (see pantry for amount) to the pan.

b) Bring to the boil, stirring, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

c) Mix in half the grated hard Italian style cheese. Season to taste with salt and pepper.