If you want to double the recipe: double everything - you will just need a large pan.

If you want to halve the recipe: half everything aside from the garlic, thyme and parsley. They are all good quantities for 2 people.

Mushrooms: you could use any mushrooms you like. A mix would even be nice, adding in some wild mushrooms, for example.

Creme fraiche: you could swap the creme fraiche for double cream, which does make it richer, but it’s a nice option if you have some in the fridge.

Chicken: this is part of my roast chicken series where I show you how to make 5 meals for 4 people from one roast chicken! If you haven’t roasted a chicken and are now using up the meat, you could either: - roast some chicken legs in the oven - 180c fan for 30 or so minutes until cooked through. Shred the meat and add that. - You could add diced raw chicken breast/thigh to the pan with the red onion and build the sauce that way. - Use a rotisserie chicken.

How to get your children to eat it too: I just tend to skip the parsley and add it separately at the end.

Variations: - Add a handful of spinach or kale to bump up the veg in this pasta. - Make it a bake - cover the top with parmesan or any cheese you like and place under the grill to crisp up the top for a golden finish. - A shallot or even a white onion works instead of a red onion. - Rosemary is a good choice in place of thyme.

What to do with leftovers: leftovers keep in the fridge for 3 days or so in a sealed container but it does depend on how long ago you cooked the chicken - so bear that in mind!