• Boil a large pot of salted water. Cook linguine until barely tender – about 2 minutes less than you normally would, as it’s going to keep cooking in the sauce. Then drain.
• Meanwhile melt the garlic butter in a large frying pan over medium. Add the chicken and cook 2 minutes or until partially cooked. Add the cream and salt and bring to a gentle boil (keep the heat at medium). Simmer gently 2 to 5 minutes or until chicken is cooked. Stir in the parmesan.
• Add the drained pasta and toss, with the heat still on, until the sauce coats the pasta well, about 1 minute. Serve with remaining parmesan, parsley and lots of freshly ground black pepper.

Broccoli & Apple Salad

• Whisk mayonnaise with yogurt, vinegar, sugar, salt and curry powder. Stir in broccoli, broccoli slaw and apple. Stir well. Let stand at least 5 minutes before serving.