• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water, (1/3 cup for 2 people / 2/3 cups for 4 people). Drain penne, then return to saucepan.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. halve snacking tomatoes. • Finely chop garlic. • Drain slow-cooked chicken breast, then transfer to a bowl and roughly shred. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook soffritto mix and snacking tomatoes, stirring, until tender, 4-5 minutes. • Add garlic and tomato & herb seasoning, and cook until fragrant, 1 minute.

• Reduce heat to medium, then stir in thickened cream, the reserved pasta water and shredded chicken and cook, until heated through and slightly reduced, 1-2 minutes. • Remove from heat, add cooked penne and half the Parmesan cheese, stirring until combined. Season generously to taste. TIP: Add a splash more water if the sauce looks dry.

• Divide creamy pulled chicken and cherry tomato penne between bowls. • Top with remaining Parmesan and diced bacon to serve. Enjoy!