Creamy Cowboy Free Range Chicken Breast & Pepper Tortiglioni

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 vegetable oil over a high heat

Once hot, add your diced chicken and cook for an initial 2-3 min

While the chicken is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into chunks

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 and reserve 100ml [130ml] [170ml] starchy pasta water

Once the chicken has had an initial 2-3 min, add the chopped pepper and cook for 7-8 min further, turning halfway or until the chicken is golden

Meanwhile, finely chop (or grate) your garlic

Once the chicken is golden, reduce the heat to medium and add a drizzle of vegetable oil with the chopped garlic, your tomato paste, ground smoked paprika, dried oregano and chilli flakes (can't handle the heat? Go easy!)

Give everything a good mix up, then add your Dijon mustard, Chinese rice wine, chicken stock mix, soft cheese and reserved starchy pasta water

Increase the heat to high and cook for 1-2 min further or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your creamy cowboy pasta sauce

Once the chicken is cooked through, add the creamy cowboy pasta sauce to the drained pasta with your smoked sea salt flakes, a generous grind of salt and pepper and half your grated Italian hard cheese (save the rest for later!)

Give everything a good mix up – this is your creamy cowboy chicken & pepper tortiglioni