• Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fettuccine to the boiling water and cook until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan.

• Meanwhile, thinly slice button mushrooms. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes.

• Add garlic & herb seasoning, and cook until fragrant, 1 minute. • Reduce heat to medium, add pulled chicken, chicken-style stock powder, longlife cream (see ingredients) and reserved pasta water, and simmer, stirring, until slightly reduced, 2-3 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add fettuccine and baby spinach leaves, and stir until slightly wilted. Season with pepper.

• Divide creamy pulled chicken and mushroom fettuccine between bowls. • Tear over parsley to garnish. Enjoy!