Step 1

Add rapeseed oil into a large/deep pan. Increase the heat to medium/high and add the chicken into the pan. Season with salt and pepper and leave to fry for 4 minutes, or until you achieve a nice sear.

Step 2

Rotate and continue to cook for another 3 minutes, reducing the heat slightly. Set aside and deglaze the pan with a splash of chicken stock.

Step 3

Add the onion and chopped cauliflower stem into the pan. Season with salt and pepper and fry for around 4 minutes, then add the tomato puree and continue to fry for a further 4 minutes, adding the garlic in for the final minute.

Step 4

Pour the passata, white wine vinegar and chicken stock into the pan. Stir to combine and reduce the heat to a simmer. During this time, add your rigatoni to salted boiling water and cook to the packet time minus 1 minute. Add the cauliflower florets half way through.

Step 5

Add your chicken back into the sauce, along with the spinach to warm through/wilt, then add the cream and remove from the heat. Season with salt and pepper and when ready, reserve a mug full of pasta water and drain.

Step 6

Add the rigatoni & cauliflower into the sauce and stir until well combined. Loosen if necessary with the reserved pasta water and top with torn mozzarella.

Step 7

You can optionally pop under the grill or serve immediately with fresh basil! Enjoy.