One Pot Creamy Free Range Chicken Thigh & Mushroom Miso Pasta

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg and take your chicken out of the fridge, open the packet and let it air

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Crumble your white cup mushrooms roughly with your hands

Once hot, add your diced chicken and crumbled mushrooms to the pot and cook for 2-3 min or until the chicken is beginning to brown

Boil a kettle

Peel and slice (don't chop!) your garlic

Trim, then slice your spring onion[s] on the diagonal

Once the chicken has browned, add the sliced garlic to the pot with your soy sauce, miso and Chinese rice wine and cook for 1 min or until fragrant

Once fragrant, add your chicken stock mix and pasta with 400ml [520ml] [680ml] boiled water and give everything a good mix up

Bring to the boil over a high heat, then cover with a lid and put the dish in the oven for 25-30 min or until the pasta and chicken are cooked through (no pink meat!)

Tip: Nestle as much of the pasta as you can into the sauce to help it cook evenly

Use this time to clear up, set the table, have a cup of tea or simply chill!

Wash your spinach and pat it dry with kitchen paper

Once cooked, add your soft cheese to the pot with the spinach and gently stir it all together until the spinach has wilted and the sauce is creamy – this is your one pot creamy chicken & mushroom miso pasta