Creamy Chicken Penne

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

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken thigh, 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.

In the same frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. 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 cooking cream, 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 crumbled 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 resting juices from the chicken. Stir until heated through. TIP: Add a dash more pasta water if the sauce looks too thick. Season to taste with pepper.