Cheesy Buffalo Chicken Breast & Fresh Orecchiette

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your diced chicken and cook for 10-12 min, turning half way, or until cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

Meanwhile, finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Grate your cheddar cheese finely

Add your fresh orecchiette to a pot of boiled water and bring to the boil over a high heat

Cook the orecchiette for 4-6 min or until cooked with a slight bite

Once done, drain the orecchiette, reserving 150ml [200ml] [250ml] of the starchy pasta water

Once the chicken is nearly ready, reduce the heat to medium and add a generous knob of butter with the chopped garlic, your tomato paste, ground smoked paprika, white wine vinegar and your sriracha (can't handle the heat? Go easy!)

Give everything a good mix up then add your stock mix and reserved starchy pasta water – this is your buffalo pasta sauce

Add the orecchiette to the buffalo pasta sauce with a generous pinch of salt and pepper and half the grated cheddar

Give everything a good mix up – this is your buffalo chicken & fresh orecchiette