a) Bring a large saucepan of water to the boil with ½ tsp salt.

b) Once boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) Cut the Tenderstem® into thirds.

c) When the pasta has been cooking for 8 mins, add the Tenderstem® to the same pan and bring back to the boil.

d) Cook with the pasta for the last 4 mins of cooking time.

a) When the pasta and broccoli are cooked, drain them in a colander.

b) Drizzle with oil to stop them sticking together and leave the colander in the sink.

c) Pop your (now empty) pan back on medium-high heat with a drizzle of oil (no need to clean).

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and mushrooms to the pan and season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Next, reduce the heat slightly, then add the creme fraiche and veg stock paste.

b) Pour in the water for the sauce (see pantry for amount). Bring to the boil and simmer for 2 mins, then remove from the heat.

c) Stir through the truffle zest and hard Italian style cheese. Add a splash of water if the sauce is a little too thick.

a) Add the cooked pasta and broccoli to the creamy sauce and toss together. Reheat if necessary.

b) Taste and season with salt and pepper if needed.

c) Serve the creamy rigatoni between your bowls.

Enjoy!