Sicilian Chicken & Pepper Linguine

Boil a kettle

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Meanwhile, reboil a kettle

Peel and roughly chop the garlic

Add the capers and black olives to the board and chop them together with the garlic until everything's finely chopped

Dissolve the chicken stock mix in 150ml [300ml] boiled water

Grate the cheddar cheese

Slice the pepper[s] into strips

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

Once hot, add the diced chicken thigh and the pepper strips with a pinch of salt and pepper and cook for 3-4 min or until cooked through

Add the chopped capers, garlic and olives to the pan and cook for 1 min or until fragrant

Add 1 tbsp [2 tbsp] olive oil and the drained linguine to the pan

Add the chicken stock with the juice of 1/2 [1] lemon and give everything a good mix up

Season with a generous grind of black pepper and cook for 2-3 min or until the sauce begins to stick to the pasta

Tip: Add a drizzle more olive oil if your pasta is looking a little dry!