One Pot White Chilli Chicken Farfalle

Boil a kettle

Peel and finely dice your brown onion[s]

Heat a pot (with a matching lid) over a high heat with a drizzle of vegetable oil

Once hot, add your diced chicken breast and cook for 3-4 min or until starting to brown

Slice half your green chilli[es] into rounds

Finely dice the remaining green chilli[es]

Once the chicken is starting to brown, reduce the heat to medium-low

Add the diced onion and cook for 2 min or until starting to soften

Peel and finely chop (or grate) your garlic

Once the onion is starting to soften, add a generous knob of butter with the chopped garlic, diced chilli (can't handle the heat? Go easy!), your ground smoked paprika, ground coriander and ground cumin

Cook for 1 min or until fragrant

Once fragrant, add your farfalle with your chicken stock mix and 500ml [750ml] [1L] boiled water and give everything a good mix up

Increase the heat to high and bring to the boil

Once boiling, reduce the heat to medium-high and cook, covered, for 14-16 min, or until the chicken is cooked through (no pink meat!) and the pasta is cooked with a slight bite

Tip: Stir occasionally to stop it from sticking!

Meanwhile, drain your sweetcorn

Grate your cheddar cheese finely

Once the pasta is cooked, stir through the drained sweetcorn, your soft cheese and half the grated cheddar (save some for a garnish!) with a generous pinch of salt and pepper and give everything a good mix up

Top with the remaining grated cheese (don't mix!), sliced green chilli and your smoked salt

Set aside, covered, for 2-3 min or until the cheese has melted – this is your one pot white chilli chicken farfalle