Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Halve, peel and finely chop the onion.

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

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

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

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the diced chicken and sliced mushrooms to the pan and season with salt and pepper. Cook until browned all over, 4-5 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Lower the heat to medium, then add the onion to the pan and stir-fry until softened, 4-5 mins.

When the onion has softened, add the garlic and tomato puree to the pan. Cook for 1 min. 

Add the red wine jus paste, Worcester sauce, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Stir to combine. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked and the sauce has thickened, stir through the butter (see pantry for amount) and half the hard Italian style cheese until melted. When the sauce is ready, stir through the cooked rigatoni. Toss well to combine.

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little thick.

Share the chicken chasseur style pasta between your bowls. 

Sprinkle over the remaining cheese to finish.

Enjoy!