- 1 Put the chicken in a bowl with roughly 3/4 of the Southern Spice Mix and toss to coat. Cook the pasta according to pack instructions. Heat a little oil in a large pan over medium-high heat and then add the chicken (in batches, see tip). Let them cook on each side until golden brown, then remove from the pan and put into a big bowl.
- 2 Add a little more oil to the pan and add the onion and green pepper. Let them cook for 5 mins, stirring occasionally so they colour gently. Add the tomatoes and the rest of the Southern Spice Mix and fry for 2 mins then tip all of the veg into the bowl with the chicken.
- 3 Add 150ml of water to the pan and use a spoon to loosen all the tasty bits from the bottom of the pan, then add the White Wine Reduction and mix it in. Next stir in the Garlic Chicken Stock pot. Gently bring it to the boil then reduce the heat to medium. Mix in the crème fraîche and let it cook gently for 2 mins to thicken slightly. Return the chicken, veg and all the juices back to the pan and stir well and cook for 2 mins.
- 4 Collect 2-3 tbsps of cooking water from the pasta using a mug, then drain the pasta and add it along with the reserved cooking water to the chicken and toss to coat. Serve the pasta in bowls with some spring onions or a sprinkle of parmesan cheese over it, if you like.