• Boil the kettle. • Roughly chop tomato. • Cut chicken into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken until golden, 3-4 minutes. • Add sliced mushrooms and tomato, stirring occasionally, until tender, 4-5 minutes. • Add Mediterranean seasoning and garlic paste and cook until fragrant, 1-2 minutes.

• Add the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), orecchiette, thickened cream and vegetable stock powder. Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 10 minutes. • Once the pasta is cooked, stir in baby spinach leaves, basil pesto and Parmesan cheese. Season to taste. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Divide one-pot Mediterranean pesto chicken and mushroom orecchiette between bowls. • Sprinkle with flaked almonds to serve. Enjoy!