Cheat's Chicken Alfredo Pappardelle

• Half-fill a large saucepan with the boiling water and add a generous pinch of salt over high heat. • Cook lasagne ribbons in the boiling water until 'al dente', 3-4 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain lasagne ribbons, then return to saucepan with a drizzle of olive oil.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a large frying pan heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a bowl and set aside.

TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, slice bake-at-home ciabatta in half lengthways, then toast or grill to your liking. • In a small microwave-safe bowl, microwave half the garlic and half the butter, in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Brush garlic butter evenly over toasted ciabatta.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil and the remaining butter. • Cook the plain flour and remaining garlic until fragrant and a thick paste forms, 1-2 minutes. • Stir in light cooking cream, the milk, herb & mushroom seasoning and chicken stock pot (see ingredients), then simmer until bubbling and slightly reduced, 1-2 minutes. • Add cooked lasagne ribbons, the reserved pasta water and cooked chicken, tossing to coat, 1 minute. Season with pepper.