a) Boil a full kettle for the rigatoni. 

b) Halve any thick broccoli stems lengthways, then cut into thirds widthways.

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

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

b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the diced chicken and fry until browned all over 5-6 mins. Add the Cajun spice mix (add less if you'd prefer things milder), tomato puree and garlic. Stir-fry for 1 min. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

b) Stir in the creme fraiche, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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

b) Cook with the pasta for the last 3-4 mins of cooking time.

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

a) Once the tomato sauce has thickened, add the butter (see pantry for amount) and spinach to the pan, a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the cooked pasta, broccoli, peas and cheese. Heat through until the peas are piping hot, 1 min more.

c) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.

a) Share the creamy Cajun spiced tomato pasta out between your serving bowls.