Creamy Chicken & Spinach Penne

Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1 cup of pasta water, then drain the pasta and return to the saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken, Italian herbs (see ingredients list) and a pinch of salt and pepper and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat, then heat the butter and a drizzle of olive oil. Add the onion and zucchini and cook, stirring, until softened, 5-6 minutes. Add the garlic and tomato paste and cook until fragrant, 1 minute.

Reduce the heat to low. Add the light cooking cream, the salt, basil, baby spinach leaves, 1/2 the grated Parmesan cheese, pasta water (1/3 cup for 2 people / 2/3 cup for 4 people) and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine and simmer for 2 minutes. Add the penne, chicken and any chicken resting juices. Stir until heated through. Season to taste with pepper. TIP: Add a dash more pasta water if the sauce looks too thick.