Chorizo and onion crumb

Diced cooked chicken, chopped cooked brocolli, diced onion, garlic, chives, applewood smoked cheese, chicken stock, double cream, salt, pepper

Heavy bottom pan

Onions in a bit of oil, once absorbed and bit of brown starting to appear, tiny bit of water to speed up caramalisation

Brocolli added to cook out moisture so it doesn't overpower sauce

Pureed garlic added, minute or two, add chicken, add 500ml stock bring to boil

Make sure pasta water close to boiling and well salted

Temper 200ml cream with 300ml warm chicken stock, add to mixture and bring to boil

Add pasta to rolling boil water, bring back up to rolling boil with lid for a minute(make sure it doesn't boil over)

Chop in chives

Leave simmering on medium heat

Take pasta straight from water to drag over starchy water when it's about half done

Add and melt cheese

Small cornstarch slurry to thicken and remove when you consider pasta done, shouldn't be long, don't want it mushy

Crumb over top to serve