Chicken Linguine With Tomatoes And Chilli & Extra Chicken

Take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Add your linguine to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

Once cooked, drain the cooked linguine and set aside until later

While the pasta is cooking, reboil a kettle

Peel and finely chop (or grate) your garlic

Chop your cherry tomatoes in half

Chop your chicken breast portions into bite-sized pieces

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

Add the chopped garlic and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min

Add the chopped chicken and the halved cherry tomatoes with a generous pinch of salt and cook for 4 min further

Dissolve your tomato paste and chicken stock mix in 200ml [300ml] [400ml] boiled water – this is your tomato stock

Chop your chives finely

Add your Chinese rice wine to the pan and cook for 30 secs, then pour in the tomato stock

Reduce the heat to medium-high and cook for 6-8 min or until the chicken is cooked through (no pink meat!) and the sauce has reduced to a pasta sauce-like consistency

Season with a pinch of salt and pepper and remove from the heat

Stir through a generous knob of butter and half of the chopped chives (save the rest for garnish!)

Add the drained linguine to the sauce and give everything a good mix up – this is your chicken linguine with tomatoes and chilli

Tip: If the sauce is too thin, return it to the heat and stir until the sauce sticks to the pasta