1 large carrot, finely chopped (s)
1 onion, finely chopped (s)
1 stick of celery, finely chopped (s)
400mL chopped tomatoes (s)
Handful of basil & parsley
75g/6 balls of taggiatelli
2 chicken breasts (p)
1 Knorr vegetable stock pot
1tbsp of Worcester sauce
Brown the onions in a frying pan sprayed with Fry Light. Add the carrot & celery, cook for 5 mins.
Add the stock pot, tomatoes, the Worcester sauce, bring to the boil, reduce to a simmer and cook for 8-10mins. Add herbs remove from the heat and using a hand blender, reduce to a smooth constituency, return to the heat and simmer until the rest is ready.
In the meantime place the chicken breasts under the grill and cook thoroughly.
Put a saucepan of salted water on, bring to the boil and add the taggiatelli and cook for 8-10mins.
Remove the taggiatelli and drain, plate up, place the chicken on the bed of taggiatelli and cover with the sauce.
Enjoy with a salad.