Ingredients (Serves 4)

• 1 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 50g sun-dried tomatoes in olive oil, drained weight
• 1 garlic clove, chopped
• 400g can of chopped tomatoes, drained
• 1 tbsp tomato puree
• 150mL chicken stock
• 350g fusilli (pasta spirals)
• 225g chicken, diagonally sliced
• Salt and ground black pepper
• Fresh mint sprigs, to garnish

Instructions

1. Heat the oil in a large frying pan and fry the onion and carrot for 5 minutes, stirring occasionally.
2. Chop the sun-dried tomatoes and set aside until needed
3. Stir the garlic, canned tomatoes, tomato puree and stock into the frying pan with the vegetables, and bring to the boil. Simmer for 10 minutes, stirring occasionally.
4. Cook the pasta in plenty of boiling water according to the instructions on the packet.
5. Pour the sauce into a blender or food processor and process until smooth.
6. Return the sauce to the pan and stir in the sun-dried tomatoes and chicken. Bring back to the boil and simmer for 10 minutes until the chicken is cooked. Adjust the seasoning if necessary.
7. Drain the pasta thoroughly and toss in the sauce. Serve immediately, garnished with sprigs of fresh mint.