Tangy Tomato & Chicken Thigh Linguine

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle

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

Once hot, add your diced chicken and cook for 3-4 min on each side or until golden

(Doubled your protein? Use 2 pans!)

Peel and finely chop (or grate) your garlic

Once the chicken has browned, add the chopped garlic and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Add your chopped tomatoes and chicken stock mix, then reduce the heat to medium-high and give everything a good mix up

Cook for 10-15 min or until the tomatoes have reduced to the consistency of a thick sauce and the chicken is cooked through (no pink meat!)– this is your tomato & chicken sauce

Meanwhile, add your pasta to a large pot of boiled water with a generous pinch of salt over a high heat

Bring to the boil and cook for 7-9 min (10-12 min for wholewheat), or until cooked with a slight bite

While the pasta is cooking, wash your spinach, then pat it dry with kitchen paper

When the pasta is almost done, add the spinach to the pot and cook for 30 secs or until the spinach has wilted, then drain the pasta & spinach and reserve a cup of starchy pasta water

Once the tomato sauce has thickened, add the drained pasta & spinach to the pan with your red wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar, a very generous pinch of salt and a splash of starchy pasta water

Mix everything up until the linguine is coated in the sauce – this is your tangy tomato & chicken linguine