Make sure you get your five-a-day with James's super-healthy pasta dish, topped with succulent chicken.
2 small skinless chicken breasts (250g, sliced)
100g dried penne pasta
50g diced carrots
50g diced courgette
50g diced onion
50g diced parsnip
50g low fat crème fraiche
80ml chicken stock
1 tbsp Sunflower oil
1 clove minced garlic
6 leaves sage
Rocket leaves to garnish
1. Rub the chicken with half the sunflower oil and then place on a hot chargrill pan for 2 minutes on each side. Finish cooking in a preheated oven at 200C until cooked (3-4 minutes).
2. In a hot, large frying pan add the remaining sunflower oil and then, carefully, add the chopped onions, parsnips, celery and carrots. Cook for 1 - 2 minutes then add the garlic and diced courgettes. Cook for 2 minutes. Add the chicken stock and simmer until slightly reduced and vegetables are only just tender, (around 4 minutes). Finally stir in the crème fraiche.
3. Cook the pasta in boiling water for 10-12 minutes, drain and mix into the sauce and vegetables. Chop the sage and mix in and season to taste.
4. Serve in a bowls, place the strips of sliced chicken on the top and spoon over any remaining sauce and garnish with fresh rocket leaves.