a) Halve, peel and thinly slice the red onion.

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

c) Add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

d) Halfway through cooking, add the diced chicken to the pan and fry, 5-6 mins. 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 hands and utensils after handling raw meat.

e) Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

a) Meanwhile, cut the tomato into 2cm chunks.

b) In a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount).

c) Stir in the tomato chunks, season with salt and pepper, then set aside for now.

a) Boil a full kettle.

b) Once caramelised, stir the vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) into the onion and cook for 1 min more.

c) Stir the passata, mixed herbs, vegetable stock paste and water for the sauce (see pantry for amount) into the pan.

d) Bring to the boil, then reduce the heat and simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken. 

a) Meanwhile, pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.

b) Add the tortelloni and cook until tender, 3-5 mins.

c) Once cooked, drain in a colander. Drizzle with oil and stir through to stop them sticking together.

a) Once the sauce has simmered, stir in the butter (see pantry for amount) until melted.

b) Once the pasta is cooked, add it to the tomato sauce.

c) Add a splash of water if you feel it needs it. Season with salt and pepper.

d) Add the rocket to the balsamic tomatoes and toss together.

a) Share the tortelloni and sauce between your serving bowls.

b) Sprinkle over the hard Italian style cheese.

c) Serve the balsamic tomato salad on the side.