Tuscan chicken pasta recipe

Add the flavour pot (1) to a jug and top up with 250ml boiling water.

On a large chopping board, thinly slice the chicken breast (1 pack) into long strips. Add to a large mixing bowl with the olive oil (2 tbsp), chicken seasoning (3 tsp) and a pinch of salt and pepper. Mix until the chicken is evenly coated.

Heat a splash of oil in a large frying pan over a medium-high heat. Add the chicken, cook for 15 minutes until cooked through. Remove from the pan and set aside and cover with foil to keep warm.

To the same pan, add the shallots (1), tomatoes (1 pack), semi-dried cherry tomatoes (1 tbsp) and garlic (3 cloves) and lower the heat. Cook for 3-4 minutes, until the shallots are softened, and then pour in the stock and bring to a simmer.

Meanwhile, bring a large saucepan of water to the boil. Season generously with salt and a drizzle of olive oil. Cook the pasta (240 g) for 13-15 minutes according to packaging instructions.

After the sauce has simmered for 5 minutes, stir the double cream (100 ml) into the sauce and add the garlic and herb butter (1 knob) and grated parmesan (1 tbsp). Return the chicken breast to the pan to warm through for 4-5 minutes and then stir in the spinach (60 g) and basil (1 handful) and cook for 1 minute, until wilted. Stir through the cooked pasta and toss through the sauce. Serve with an extra grating of parmesan, if you like.