Creamy Chicken & Romesco Wholewheat Spaghetti

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

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

Once hot, add the flattened chicken with a pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

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

Cook the pasta for 10-12 min or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water (save the pot!)

Reboil a kettle

Peel and finely chop (or grate) your garlic

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Return the reserved pot to a medium heat with drizzle of olive oil

Once hot, add the chopped garlic and ground smoked paprika with a pinch of salt and cook for 30 secs or until fragrant

Combine your soft cheese and chicken stock mix with 100ml [130ml] [170ml] reserved starchy water – this is your chicken stock

Once fragrant, add your tomato paste and romesco sauce and cook for 1 min or until fragrant

Once fragrant, add the chicken stock with a generous pinch of sugar and stir it all together

Add the cooked pasta and wilted spinach with a pinch of salt and pepper and give everything a good mix up – this is your creamy romesco spaghetti