• Boil a full kettle.
• Cut the Tenderstem® broccoli into thirds. 
• Pour the boiled water into a saucepan with 0.5 tsp salt. Bring back to the boil.

• Boil the filled pasta and broccoli, 3-4 mins. 
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, add the diced chicken and fry, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Add the passata, red wine stock paste, sugar and water (see pantry for both).
• Simmer, 2-3 mins.
• Reduce the heat. Stir through the butter (see pantry).
• Drain the filled pasta and broccoli.

• Gently stir the pasta, broccoli, hard Italian style cheese and chilli flakes (add less if you'd prefer things milder) into the sauce.
• Add a splash of water if you feel it needs it.
• Share between your bowls.
• Top with the rocket and drizzle over the balsamic glaze to finish.

Enjoy!