Chicken Penne Arrabbiata

Peel and grate the carrots. Peel and finely slice the onion. Peel and roughly chop the garlic cloves. Pick the basil leaves and finely chop half of them. Reserve the remaining for garnish.

Heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the carrots, garlic, tomato paste, dried oregano and chilli flakes (spicy!). Fry for 1 min further. Add the tomato passata, cherry tomatoes, chopped basil, vegetable stock cube, measured water and honey. Bring to a boil and simmer, covered, for 10 min.

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and set aside.

Meanwhile, slice the chicken into bite-sized strips. Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and fry for 5-7 min on each side until golden and cooked through.

Meanwhile, after 10 min, using a handheld blender, blitz the sauce until smooth.

Add the cooked pasta to the Arrabbiata sauce, stir through and divide among bowls. Top with the chicken strips and garnish with grated Parmesan and the remaining basil.