Step 1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne. Grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Grate the Cheddar.

Step 2

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the diced chicken and cook until browned, 8-10 mins, stirring occasionally. Once browned, add the garlic, Italian herbs, tomato puree and baby plum tomatoes and cook for a further 1 min. IMPORTANT: Wash your hands after handling chicken and its packaging.

Step 3

Add the penne to the pan of boiling water and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Step 4

Add the water (see ingredients for amount) and chicken stock paste to the pan with the chicken. Bring to a boil, turn the heat down to simmer and cook for 3-4 mins. Stir in the spinach a handful at a time until wilted, 2-3 mins.

Step 5

Once the spinach has wilted, stir through the creme fraiche and half of the Cheddar. Mix through the pasta and season to taste with salt and pepper. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Step 6

Share the pasta between your bowls and sprinkle over the remaining Cheddar. Enjoy!