• Boil a large pot of salted water for the linguine.
• Halve, peel and chop the onion into small pieces.
• Roughly chop the parsley (stalks and all).
• Peel and grate the garlic (or use a garlic press).

TIP: If you’re in a hurry you can boil the water in your kettle.

• When the water is boiling, add the linguine and bring back to the boil.
• Cook until softened, 10-12 mins. 
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

• Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken. IMPORTANT: Wash hands and equipment after handling raw chicken.
• Season with salt and pepper then fry until cooked through, 8-10 mins.
• Once cooked, remove the pan from the heat, transfer the chicken to a plate and cover to keep warm. IMPORTANT: Chicken is cooked when no longer pink on the inside.

• Return the (now empty) pan to medium-high heat with a drizzle of oil.
• Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 4-5 mins. 
• Add the garlic and half a sachet of dried Italian herbs (per 2P). Cook until fragrant, 1 min.
• Pour in the passata and 100ml water (per 2P).
• Simmer until slightly reduced, 3-5 mins.

TIP: Add a splash of water if you feel the sauce needs loosening.

• Add half the parsley and half the creme fraiche to the pan.
• Stir through the chicken and drained pasta and cook until coated and warmed through, 1-2 mins.
• Season to taste with salt, pepper and sugar.

• Divide your creamy chicken linguine between bowls.
• Top with cheese, remaining parsley and a final dollop of creme fraiche.
• Finish off with a sprinkling of chilli flakes - as much or as little as you like!