ingredients

Tap an ingredient to tick it off as you go.

• ✓400g Chicken tenderloins, Sliced into bite sized pieces
• ✓250g linguine (or however much your fam needs!)
• ✓2 Bacon Rashers, sliced into strips
• ✓100g Button mushrooms, Sliced
• ✓100g Baby Spinach
• ✓50g Sun dried tomatoes (roughly 5)
• ✓6 broccoli florets, chopped
• ✓1 Brown onion, thinly sliced
• ✓1 Large garlic clove, crushed
• ✓1/2 small red chilli, deseeded and chopped
• ✓1/2 cup Chicken stock
• ✓1 cup thickened cream
• ✓2 tablespoons of Olive oil
• ✓Salt, Pepper and Parmesan (all to taste)

method

Tap a number when you've finished that step.

1. 1

   Boil water and cook pasta until ALMOST cooked (you still want it to be slightly hard as it'll cook in the sauce)

2. 2

   In a large pan, heat one tablespoon of olive oil on a high heat.

3. 3

   Add chicken pieces into the pan and season with salt and pepper, stir constantly, browning each piece.

4. 4

   Once cooked through with no pink in the centre, remove from the pan. Add another tablespoon of olive oil and add onion, garlic, bacon and the chilli. Cook for 5 minutes.

5. 5

   Add mushrooms, broccoli and cook for a further 2-4 minutes.

6. 6

   Add chicken back into the pan and stir through.

7. 7

   Add chicken stock, thickened cream and sun dried tomatoes. Stir through until it has begun to heat. Add a pinch of salt and pepper here (make sure you taste!)

8. 8

   Add the *almost* cooked pasta into the pan and stir through. Leave to soak up all the juices in the pan, which will fully cook the pasta!

9. 9

   Before you're almost ready to serve, throw in the baby spinach and stir through, leave to wilt.

10. 10

    Sprinkle a little bit of parmesan and serve!