Creamy Double Chicken & Romesco Wholewheat Spaghetti

Boil a kettle

Add your chicken breast portions 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 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 wholewheat spaghetti to a pot of boiled water and bring to the boil over a high heat

Cook the wholewheat spaghetti for 7-9 min or until cooked with a slight bite

Once done, drain the wholewheat spaghetti, 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 and cook for 30 secs or until fragrant

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

Add your tomato paste and romesco paste to the chopped garlic and cook for 1 min or until fragrant

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

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