a) Fill and boil your kettle. 

b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

c) Add the pasta and bring back to the boil. Cook until tender, 12 mins.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. 

b) Once hot, add the diced chicken, sliced mushrooms and bacon lardons. 

c) Cook, stirring occasionally, until golden all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Cut the Tenderstem® broccoli into thirds.

a) Once the mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.

b) When the pasta has 4 mins left, add the broccoli to the same pan and cook for the remaining time.

c) Once the pasta and broccoli are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms and bacon, simmer for 3-4 mins. 

b) Add the cooked pasta, broccoli and hard Italian style cheese to the sauce and gently toss to coat.

c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Share the bacon, chicken and mushroom linguine between your bowls.

Enjoy!