Rigatoni with broccoli, chicken and ricotta

Add the rigatoni and finely chopped broccoli florets to a large pot of boiling water together, so the broccoli cooks down (for crisp-tender broccoli, add it in the last couple of minutes).

In a large skillet, cook chopped chicken breast gently in about 3 tablespoons of extra virgin olive oil, seasoned with garlic and herb or all-purpose seasoning, while the pasta cooks.

Turn the heat back up and grate in fresh garlic, taking care not to burn it; switch to a clean spoon once the chicken is cooked; add a little salt.

Add the pasta and broccoli, a couple of minutes short of fully cooked, with a little pasta cooking water to lift the bits from the bottom.

Add a little lemon zest (optional) and cook together about a minute.

Stir in the ricotta and parmigiano.

Turn off the heat and finish with lots of freshly ground black pepper.