Ultimate Creamy Chicken and Pesto Linguine

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

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, wipe out the (now empty) frying pan.

Halve any large broccoli stems lengthways, then cut into thirds widthways.

When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

For the last 4 mins, add the broccoli to the same pan and cook for the remaining time until tender.

Once cooked, drain everything in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

When everything's almost ready, pop the frying pan on medium-high heat with the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount).

Stir together until combined, then add the cooked pasta, broccoli and half the Parmigiano Reggiano.

Continue to stir until piping hot, add a splash of water if it's a little too thick.