The pasta sauce for this recipe literally takes the time the pasta needs to cook.

Serves 2

Ingredients

8oz/225g penne pasta

3 tablespoons pine nuts

3 tablespoons olive oil

2 boneless skinless, large chicken breasts, sliced lengthways into thin strips (about 8oz/225g in total)

1 onion, thinly sliced

2 garlic cloves, crushed

1 teaspoon fresh thyme leaves

1 tablespoon wholegrain mustard

¼ pint/150ml cream

4½oz/125g wild rocket or watercress

4 teaspoons chilli oil, approx

salt and freshly-ground black pepper

Parmesan shavings, to garnish

Method

Plunge the penne into a large pan of boiling, salted water and cook for about 10 minutes, until al dente, or according to packet instructions. Heat a frying pan over a medium heat and add the pine nuts. Cook for a few minutes, until lightly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside. Add two tablespoons of the oil to the frying pan and sauté the onion, garlic and thyme for two to three minutes, until softened and just beginning to colour. Tip into a bowl and set side.

Add the remaining tablespoon of oil to the frying pan, then add the chicken strips. Cook for two to three minutes, and season lightly. Then turn over and cook for another two to three minutes, until cooked through and lightly golden. Return the onion mixture to the frying pan, stirring until well combined. Stir in the mustard and cream, then bring to a gentle simmer. Cook for one minute to just heat through, but do not allow the mixture to boil.

Drain the pasta and quickly refresh, then return to the pan. Pour in the creamy chicken mixture and add the rocket or watercress. Toss lightly together to combine and season to taste.

To serve: Spoon the pasta onto warmed serving plates, then sprinkle the toasted pine nuts over the top. Drizzle over the chilli or olive oil and garnish with the Parmesan shavings.