Chicken Lazone With Creamy Vermicelli

Peel and finely chop (or grate) the garlic

Add the chicken, garlic, cayenne, oregano and 1 tbsp [2tbsp] vegetable oil to a bowl and crumble in the chicken stock cube[s]

Season with a big pinch of pepper

Mix thoroughly 

Heat a wide-based pan (preferably non-stick) with a matching lid over a high heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the chicken spreading each piece flat

Cook, covered, for 5 min

Meanwhile, slice the mushrooms finely

Boil a kettle 

Remove the lid from the pan and flip each piece of chicken

Add the mushrooms around the chicken

Cook, covered, for a further 5 min or until the chicken is cooked through

Stir the mushrooms occasionally

Meanwhile, place the noodles in dish and cover completely with boiled water

Set aside for 3 min, then drain 

Add a big knob of butter to the chicken pan 

Once cooked, transfer the chicken with a few mushrooms to a plate and set aside to rest until serving 

Return the pan to a low heat

Add the drained noodles and cream to the pan and cook for 1 min or until warmed through, then remove from the heat

Taste for seasoning, adding salt and pepper if needed, 

Tip: cut the noodles up whilst in the pan for easy eating!