Easy Chicken & Hidden Veggie Pasta with Parmesan & Fresh Basil

Steps

1. Bring a large pot of hot salted tap water to the boil.
2. Cook pasta in pot of boiling water on high heat for 10-12 minutes, until just tender. Reserve 1/2 cup pasta water, then drain and return to pot with olive oil to prevent sticking.
3. Prep carrot and cauliflower. Heat oil in large fry-pan on medium-high heat. Cook carrot and cauliflower with tomato paste, first measure of Italian stock spices and a pinch of salt for 7-8 minutes, until very tender.
4. Add passata, water measure, brown sugar and a pinch of salt to pan and bring to a simmer. Reduce heat to medium and simmer for about 5 minutes, until thickened. Add spinach, stir to wilt and season sauce to taste with salt and pepper.
5. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Add to a medium bowl, season lightly with salt and toss together with second measure of Italian stock spices. Heat oil in a large fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered.
6. Toss cooked pasta through sauce. Add a splash of pasta water, if needed. Thinly slice chicken and prep basil.
7. Pasta topped with chicken, Parmesan and basil.