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, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

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

Once cooked, drain the linguine 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 back on medium-high heat with the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir well to combine.

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

Add the cooked pasta and half the Parmigiano Reggiano to the sauce.

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