a) Boil a full kettle. Cut the Tenderstem® broccoli into thirds.

b) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

c) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins. Add the broccoli to the same pan halfway through cooking.

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

d) Next, add the bacon lardons. Stir-fry until golden, 4-5 mins more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. The chicken is cooked when no longer pink in the middle.

a) Once the chicken and bacon are cooked, drain any excess fat from the pan and pop back on the heat.

b) Add the garlic to the bacon and chicken and fry for 30 secs.

a) Stir the veg stock paste, creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook until piping hot, 2-3 mins.

b) Add the cooked pasta and broccoli to the sauce and stir to combine, then remove from the heat.

a) Stir the peas, pesto and two thirds of the hard Italian style cheese into your creamy pasta.

b) Toss to coat.

a) Share your creamy bacon, chicken and pesto pasta between your bowls.

b) Sprinkle over the remaining cheese to finish.