a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. b) When boiling add the penne to the water and cook until tender, 12 mins. c) Once cooked, drain in a colander. d) Pop back into the pan with a drizzle of oil and stir through to stop it sticking together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Halve, peel and thinly slice the shallot.

a) Heat a drizzle of oil in a large frying pan over medium-high heat. b) Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands after handling chicken and its packaging. c) Fry until golden brown on the outside, 5-6 mins. d) Add the shallot to the chicken, and cook until soft, 3-4 minutes.

a) Add the garlic and Cajun spice mix (add less if you don't like too much heat) and cook, stirring frequently for 1 minute. b) Add the water (see ingredients for amount), tomato passata and chicken stock paste. c) Bring to a boil and turn the heat down to simmer. Cook, stirring occasionally until thickened, 10-12 mins.

a) Once the sauce has thickened slightly, add the spinach a handful at a time, stirring it in until wilted and piping hot, 1-2 mins. b) Stir through half the hard Italian style cheese. c) Stir through the creme fraiche and bring to a boil. Remove from the heat. d) Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

a) Pop the drained pasta into the creamy sauce and mix well to combine. Reheat until piping hot if needed. b) Share the pasta and sauce between your bowls, sprinkle over the remaining grated hard Italian style cheese. Enjoy!