a) Halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the diced chicken, onion and mushrooms to the pan and stir-fry until softened, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.

a) Meanwhile, boil a full kettle. 

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

c) Add the garlic to the pan and cook for 30 secs. 

a) Add the veg stock paste, mixed herbs and water for the sauce (see pantry for amount) to the garlic. Stir in the creme fraiche.

b) Bring to the boil, then reduce the heat and simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

c) Stir in the hard Italian style cheese until melted.

d) Season with salt and pepper.

a) Meanwhile, pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.

b) When boiling, add the tortelloni to the water and bring back to the boil. Cook until tender, 4-5 mins. 

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

a) When everything's ready, gently stir the tortelloni through the creamy mushroom sauce.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

a) Share the tortelloni between your bowls.

b) Top with the rocket leaves and finish by drizzling over the balsamic glaze.