Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Slice into thin strips.Peel and grate the garlic (or use a garlic press). Grate the cheddar.

Heat a drizzle of oil in a large wide bottomed pan on high heat. Once the oil is hot, add the chicken and season with salt and pepper. Fry until golden brown, 4-5 mins (cook in batches if your pan is small). Stir occasionally. Remove to a bowl with a slotted spoon. Add the pepper and onion to the pan and season with salt and pepper. Add a little more oil if needed. Stir fry until they have softened, 4-5 mins.

Return the chicken to the pan along with the Mexican spice and garlic. Stir and cook for 1 minute, then pour in the water (see ingredients for amount) and chicken stock powder. Stir in the rigatoni and bring the mixture to the boil.

Lower the heat to medium, cover the pan with a lid or some tin foil and simmer until the pasta is tender 12-14 mins Stirring every 3-4 mins to ensure it isn't sticking to the bottom of the pan. Once the pasta is cooked remove the lid and simmer till the liquid has thickened, 3-5 mins.

Once the pasta is cooked, stir in the spinach in handfuls and cook until wilted, 2-3 mins. You should be left with a little bit of thickened liquid. Stir in the cheddar and three quarters of the sour cream. Bring to the boil. Remove from the heat, then taste and add salt and pepper if you feel it needs it.

Serve in bowls with a dollop of remaining sour cream and a grind of pepper. Enjoy!