Valentine's Serrano Wrapped Chicken and Truffled 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 remove from the heat. 

Add the cooked pasta, cracked black pepper and truffle zest to the sauce. Season with salt and toss to combine.

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