• Boil the kettle. • Finely chop garlic. Roughly chop tomato. • Fill a large saucepan with boiling water over high heat with a pinch of salt. Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain and return to the saucepan with a drizzle of olive oil.

• Meanwhile, cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, add chicken and sliced mushrooms and season with salt and pepper. Cook, tossing occasionally, in batches, until browned and cooked through, 5-6 minutes. • Add garlic, tomato paste and Nan's special seasoning and cook, until fragrant, 1 minute.

• Reduce heat to medium, then add light cooking cream and reserved pasta water. Cook until slightly thickened, 1-2 minutes. • Stir through Parmesan cheese and cooked spaghetti. Season and stir to combine. • Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, a pinch of salt and a drizzle of white wine vinegar and olive oil.

• Divide chicken parma rosa spaghetti between bowls. • Serve with garden salad. Enjoy!