Creamy Chicken & Tomato Tortiglioni with Garlic Breadcrumbs

1.Before you start cooking, take your chicken out of the fridge, open the packet and let it air.

2.Peel and finely chop the brown onion.

3.Peel and finely chop (or grate) the garlic.

4.Grate the Italian hard cheese.

5.Dissolve the chicken stock mix and tomato paste in 250ml (450ml) boiled water – this is your tomato stock.

6.Wash the spinach and add to a colander and pour boiled water over it until it starts to wilt.

7.Rinse the wilted spinach under cold running water until it's cool.

8.Once cool, squeeze as much water out of the spinach as you can and chop it roughly.

9.Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.

10.Once hot, add the panko breadcrumbs and cook for 3-4 min or until golden, then transfer to a bowl and set aside.

11.Return the pan to a medium-high heat with a drizzle of olive oil.

12.Add the grated Italian hard cheese with the dried thyme and cook for 30 sec until fragrant, then transfer to a bowl and set aside – these are your garlic breadcrumbs.

13.Boil a kettle.

14.Wipe the reserved pan clean and return it to a medium-high heat.

15.Once hot, add the chicken breast strips with a pinch of salt and cook for 2-3 min on each side or until golden.

16.Meanwhile, add the tortiglioni to a pot of boiled water with a pinch of salt and bring to the boil over a high heat.

17.Cook the tortiglioni for 8-10 min or until cooked with a slight bite.

18.Once done, drain the tortiglioni, reserving a cup of the starchy pasta water.

19.Once the chicken is golden, add the chopped onion to the pan and cook for 3-4 min or until starting to soften.

20.Once softened, add the remaining chopped garlic with the dried oregano and 1 tsp (2 tsp) tomato stock and cook for 1 min or until fragrant.

21.Add the chopped tomatoes and cook for 3-4 min or until thickened to a tomato sauce.

22.Once thickened, reduce the heat to medium-high and add the cream cheese and remaining tomato stock.

23.Cook for 2-3 min or until thickened to a creamy sauce.

24.Once cooked, transfer the chicken to a clean board and shred using two forks.

25.Add the shredded chicken to the creamy tomato sauce and give everything a good mix up.

26.Add the drained tortiglioni to the creamy chicken and tomato sauce and give everything a good mix up.

27.Add a splash of the reserved pasta water if it needs loosening.

28.Serve the creamy chicken & tomato pasta in bowls and garnish with the garlic breadcrumbs.

29.Tip: Cooking for kids? Leave the garlic breadcrumbs and serve with the remaining grated cheese!

30.Taste for seasoning, adding more salt and pepper if needed.

31.Enjoy!