Summer Chicken Linguine

Add a splash of oil to a large frying pan on medium heat. Add the onion and basil stalks, cook until soft, 5 mins. Add the garlic puree, cook for another 2 mins stirring frequently, then transfer to a bowl. Add another splash of oil to the pan if it's dry, increase the heat to medium-high and fry the chicken until golden and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Add the onions and garlic back to the frying pan with the chicken, along with the sugar snap peas, stir to combine. Next, add the creme fraiche, chicken stock, lemon juice and water (see ingredients for amount), along with a pinch of salt and pepper. Bring to the boil, stir to dissolve the stock pot then reduce the heat and let simmer until slightly thickened, 5 mins.

Meanwhile, add the pasta (see ingredients for amount) to the boiling water and boil for 6 minutes, then drain in a colander.

Add the drained pasta to the pan, along with the 3/4 of the basil and 3/4 of the cheese. Toss together and taste once more to check for seasoning.