Creamy Chicken Mince Alfredo Tortiglioni With Crispy Garlic

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

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 kettle

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

Once hot, add your chicken mince with a generous pinch of salt and cook for an initial 5-6 min or until beginning to brown, breaking it up with a wooden spoon as you go

While your chicken is cooking, add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of starchy pasta water

While the pasta is cooking, wash your spinach and pat it dry with kitchen paper

Peel and finely grate (don't chop!) 2/3 of your garlic

Peel and finely slice the remaining garlic

Once the chicken is beginning to brown, reduce the heat to medium-high and add the grated garlic, a grind of pepper and a knob of butter to the pan with the mince

Cook for 2-3 min or until fragrant and the butter has melted

Add your soft cheese, half your grated Italian hard cheese (you'll use the rest later!), 150ml [195ml] [255ml] reserved starchy pasta water and your cornflour to the pan with your chicken stock mix and a pinch of salt

Give everything a good mix up and cook for a further 2-3 min

Add the sliced garlic to a small bowl with a knob of butter

Put the bowl the microwave for 1 min or until crispy – this is your crispy garlic

Add the spinach to the pan and cook for 1-2 min or until slightly wilted and the mince is cooked through (no pink meat!)

Add the cooked pasta to the pan and give everything a good mix up – this is your creamy chicken mince alfredo pasta

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry!