Tasty Chicken Pasta Ragu

Roughly chop the leek and courgette. Using a food processor, blitz the chopped leek, courgette and jarred roasted peppers. Set aside for later.

Next, cut the bacon into thin strips. Chop the chicken into 3 cm chunks and season with salt and pepper.

Using a deep pan, heat a drizzle of olive oil on medium-high heat. Add the chicken, and cook for a few minutes, turning regularly. Then, add the bacon and crush in the garlic. After 2 minutes, strip and stir in three-quarters of the thyme leaves and add a dash of balsamic vinegar. Leave to cook for a further minute.

Add the blitzed vegetables and gently stir for 3 minutes. Then, add the passata to the pan, ensuring everything is coated in the sauce.

Bring a saucepan of salted water to a boil. Add the pasta and cook for 10 minutes. Meanwhile, ensure to occasionally stir the meat and vegetables. Once the pasta is ready, drain and add to the deep pan. Thoroughly mix all ingredients together.

After a few minutes, serve in bowls. Top with grated parmesan cheese and the remaining thyme leaves. Serve and enjoy!