Creamy Chicken Penne

Add the penne to the saucepan of boiling water and cook until 'al dente', 9 minutes. Drain and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. Drizzle with a little olive oil and cover with a lid to keep warm.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and set aside. TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and broccoli and cook until softened, 3-4 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients list), crumble in the chicken stock cubes and add the salt and brown sugar. Simmer until reduced slightly, 10 minutes.

Add the pure cream (see ingredients list), chicken and any chicken resting juices to the frying pan and stir to combine. Add the baby spinach leaves and stir until the spinach has just wilted. Add the penne and stir to coat. Stir through the shaved Parmesan cheese (reserve some for garnish!) until just melted. TIP: Toss the penne and sauce in the large saucepan if your frying pan isn’t big enough.