One Pan Arrabbiata Chicken Meatball Tortiglioni

Boil a kettle

Peel and finely chop (or grate) your garlic

Combine your chicken mince, 1/3 of the chopped garlic (you'll use the rest later!), panko breadcrumbs and half your chicken stock mix (save the rest for later!) with a generous pinch of salt and pepper in a bowl

Give everything a good mix up until thoroughly combined (clean hands are the best way!)

Divide and shape into meatballs (5 per person!) – these are your meatballs

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

Once hot, add the meatballs to the pan and cook for 2 min on each side or until lightly browned

(Doubled your protein? Use 2 pans!)

Once browned, set aside on a plate and reserve the pan

Tip: Cooking for 3 or more? Use 2 pans or cook in batches!

Return the reserved pan to a medium heat

Once hot, add the remaining chopped garlic, chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs or until fragrant

Once fragrant, add your tomato paste and chopped tomatoes to the pan and cook for 2-3 min or until slightly reduced

Once reduced, add the remaining chicken stock mix and 500ml [750ml] [1L] boiled water to the pan with 1 tsp [1 1/2] [2 tsp] sugar and your pasta

Give everything a good mix up, then add the browned meatballs to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until the pasta is tender and the meatballs are cooked through (no pink meat!)

While the pasta is cooking, pick your basil leaves from their stems, then chop the stems finely

Once the pasta is tender and the meatballs are cooked through, add your smoked sea salt flakes, chopped basil stems and half your grated Italian hard cheese (save the rest for garnish!) to the pan with a knob of butter

Stir it all together – this is your one pot arrabbiata chicken meatball pasta