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Ingredients
- 2 x tins chopped tomatoes or 1 litre passata
- 1 onion, finely chopped
- 2-5 cloves of garlic, roughly chopped
- 3 carrots, grated or finely chopped
- 1 stick celery, chopped
- Salt
- Black pepper
- ½ tsp brown sugar
- 500ml water
- 2 tbsp freshly chopped oregano or basil
- 3 chicken breasts, cut into bitesize slices
- 1 ball mozzarella, torn
- 60g Parmesan, grated
- Linguine or spaghetti
- To serve: a big green salad and garlic bread
- Tip the chopped tomatoes or passata into a medium saucepan. Add the onion, garlic, carrot and water. Place over a medium heat and simmer for 30 minutes till reduced and the veg is cooked through. Add the herbs. Remove the sauce from the heat then use a stick blender or jug blender to blitz it into a smooth sauce. You could also leave it chunky but smoother is better for this. Season to taste with the salt, pepper and sugar.
- Preheat the oven to 200 degrees. Place the chicken in an ovenproof dish. Pour over the tomato sauce and top with the mozzarella, place in the oven to bake. After 10 minutes scatter the Parmesan over the top then return it to the oven for another 10 minutes till bubbling and the chicken is cooked through.
- Serve the chicken and sauce over the linguine with extra Parmesan on top.
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