Chicken Penne Arrabbiata

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Peel and grate the carrots. Peel and finely slice the shallots. Peel and mince the garlic cloves. Pick the basil leaves and finely chop half of them.

Heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and cook for 5 min. Add the garlic, tomato paste, carrots, oregano and chilli flakes (spicy!) and cook for 1 min further. Add the chopped tomatoes, cherry tomatoes, chopped basil, stock cube, measured water, vinegar and honey. Bring to a simmer, cover and cook 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.

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. 

Using a handheld blender, blitz the sauce until smooth. Season with salt and pepper.

Slice the chicken breasts. Stir the drained pasta through the Arrabbiata sauce and divide among bowls. Top with the chicken slices and garnish with Grana padano and the remaining basil leaves.