a) Boil a full kettle for the penne.

a) Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

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

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

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

b) Once hot, add the chorizo, diced chicken. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) Fry until the chicken is 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) While the chicken cooks, peel and grate the garlic (or use a garlic press).

b) When the chicken has 1 min of cooking time left, add the garlic to the pan and fry until fragrant.

a) Add the passata, red wine stock paste, chipotle paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts) to the pan. 

b) Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 2-3 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the peas, cooked pasta and butter (see pantry for amount) and half the cheese.

c) Heat until the pasta is piping hot and the butter has melted, 1-2 mins.

a) Share the chipotle chicken pasta between your serving bowls.

b) Sprinkle over the remaining cheese.