Chicken pasta herby 6-veg ragu from Jamie Olivers 15 minute meals by Jamie Oliver

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Split the leek lengthways, rinse under the cold tap, then finely chop in the processor with the trimmed celery and carrot, the courgette and peppers. Put into the casserole pan with 1 tablespoon of oil, the thyme leaves and a pinch of salt and pepper and stir regularly. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.

Step 2

Dice the chicken into 2cm chunks and put into the frying pan with 1 tablespoon of oil and a pinch of salt and pepper, tossing regularly until golden and cooked through. Stir the passata into the vegetables and simmer. Finely slice the bacon (and chilli) and add to the golden chicken, then squash in the unpeeled garlic through a garlic crusher. Strip in the rosemary leaves, add the bay leaves and pine nuts, fry for a minute or two, until bacon is golden, then drizzle with balsamic.

Step 3

Season the sauce, drain the pasta, reserving a cupful of starchy cooking water, then toss the pasta with the sauce, loosening with the cooking water, if needed, and pour on to a platter. Scatter the chicken and bacon on top of the pasta and serve with a grating of Parmesan.

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