Make the cheese sauce (can be done ahead of time or whilst the pasta is cooking). Melt the butter in a medium pan. Add the flour and stir together for a few minutes to cook out the flour.

With whisk at the ready, add all the milk and whisk like crazy for a minute until all smooth. Stir with a spoon, and cook for a few minutes. Add the mustard if using, and cheese. When the cheese has melted season with salt and pepper and set aside.

Prepare the Tenderstem in a basket ready for steaming over the pasta as it cooks. Add the pasta to a pan of boiling water, and cook according to the packet instructions. Pop the basket over the pasta pan to steam broccoli for 7-9 mins, depending on the thickness of the stalks (just nibble a bit to see when done!)

Whilst this is cooking, get a frying pan with a little oil in it ready to fry the chicken. (Make sure it is all a similar thickness: See below) Season and fry for 7-8 mins, so that it is still tender and juicy, but not pink in the middle.

When the pasta is cooked drain it and retain 2 tbsps of cooking water in the pan. Add 2-3 ladles of the cheese sauce over the pasta and coat the pasta with the sauce.

Then add the Tenderstem, the cooked chicken and sun-dried tomatoes. Stir and serve. Sprinkle with chilli flakes if desired.

Troubleshoot: No Tenderstem? Purple sprouting would work or even wilt in some spinach instead. Pour boiling water over spinach in a colander, and then throw it in after you have coated the pasta in cheese sauce.

Troubleshoot: No steamer? Pop in the pan with the pasta for the last 5 minutes of cooking time

Troubleshoot: If the chicken breast is fat at one end and thin at the other, cover with foil and hit with a rolling pin to it to make it more even!