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

b) Meanwhile, cut the Tenderstem® into thirds.

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

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

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

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

b) When hot, add the diced chicken, mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until tender, 6-8 mins.

c) Stir in the garlic and cook for 1 min more. IMPORTANT: Wash hands and utensils after handling raw meat.

a) Pour in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 4-5 mins.

b) Stir in the creme fraiche and cooked pasta. Bring to the boil and simmer until piping hot, 1-2 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Stir through the truffle zest and hard Italian style cheese until melted, then remove from the heat.

b) Add a splash of water if the sauce is a little too thick. Taste and season with salt and pepper if needed.

a) Share the creamy rigatoni between your bowls.

Enjoy!