Before you start cooking, take your chicken out of the fridge, open the packet and let it air.

Boil a kettle.

Slice your white cup mushrooms roughly, peel and finely chop your shallot[s].

Peel and slice (don't chop!) your garlic.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.

Once hot, add the chopped mushrooms and cook for 4-5 min or until browned.

Add the chopped shallot and cook for a further 1-2 min or until slightly softened.

Push the mushrooms and shallot to one side of the pan.

Add your chicken with a pinch of salt and cook for 1-2 min on each side or until lightly browned.

Once lightly browned, add the sliced garlic and your chilli flakes to the pan and cook for 1-2 min or until fragrant.

Once fragrant, add your tomato paste, chicken stock mix and a pinch of sugar with 100ml boiled water.

Season with a pinch of salt and pepper.

Cover with a lid and bring to the boil over a high heat and once boiling, reduce the heat to medium and cook for 12-14 min or until the sauce has thickened and the chicken is cooked through.

Whilst your sauce is cooking, add your pasta to a pot of boiled water and bring to the boil over a high heat.

Cook the pasta for 7-9 min or until cooked with a slight bite.

Once done, drain the pasta and return to the pot.

Whilst the pasta is cooking, grate your Italian hard cheese.

Once the chicken cooked, transfer the cooked chicken to a clean board and shred it apart, using two forks.

Return the pulled chicken to the pan and add the drained pasta.

Tear in half your basil with half the grated Italian hard cheese.

Gently stir it all together until the pasta is coated in the sauce.

Serve the spicy chicken & mushroom arrabbiata topped with the remaining grated Italian hard cheese.

Garnish with the remaining basil.

Season with a grind of black pepper and a pinch of salt.