• Boil a full kettle.
• Heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

• Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
• Boil the pasta, 8 mins.

• Once the chicken is cooked, stir in the tomato puree, creme fraiche, harissa (add less if you'd prefer things milder), red wine stock paste, sugar and water (see pantry for both).
• Bring to the boil then simmer, 2-3 mins.
• Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
• Stir through the cheese.

• Once the pasta is cooked, drain and add to the sauce. Toss to coat.
• Share the pasta between your bowls.

Enjoy!