• Boil the kettle. • Half-fill a large saucepan with boiling water with a pinch of salt. Cook spaghetti in boiling water, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return spaghetti to the saucepan with a drizzle of olive oil. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and soffritto mix, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, tomato paste and Nan's special seasoning. Cook until fragrant, 1 minute.

• Reduce heat to medium, then add chicken-style stock powder, cream (see ingredients) and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Cook until slightly thickened, 1-2 minutes. • Stir through cooked spaghetti and season to taste. TIP: Add a splash more pasta water if the sauce looks too thick.

• Divide creamy chicken and tomato spaghetti between bowls. • Sprinkle with chilli flakes (if using) and tear over parsley to serve. Enjoy! Little cooks: Help tear over the parsley.