a) Bring a large saucepan of water to the boil with ½ tsp salt.

b) When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 8 mins.

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

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

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

b) Once hot, add the diced chicken, chorizo, sliced pepper and mushrooms. Fry until golden, 4-5 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Add the garlic and cook for 30 secs more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

b) Bring to the boil and simmer until thickened, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the sauce has thickened, add the cooked pasta to the pan and toss to coat in the sauce.

b) Stir through the sun-dried tomato paste and cheese until melted. Add a splash of water if it's a little too thick.

c) Season to taste with salt and pepper if needed.

a) Share the linguine between your bowls.