• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook spaghetti in boiling water over high heat, until ‘al dente’, 9 minutes. 
• Reserve some pasta water (see ingredients). Drain spaghetti, then return  to saucepan.  

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• Meanwhile, halve snacking tomatoes.

• Cut chicken breast into 2cm chunks. 

• In a large frying pan, heat a drizzle of olive oil over high heat. 

• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Reduce heat to medium-high, then add soffritto mix until slightly softened, 1-2 minutes. Add snacking tomatoes, stirring occasionally, until softened, 4-5 minutes.

• Add Nan’s special seasoning, garlic paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. 

• Reduce heat to medium, then stir in tomato sugo, reserved pasta water and the brown sugar and simmer, until reduced, 1-2 minutes.
• Add cooked spaghetti, tossing to combine, 1 minute. Season to taste with salt and pepper. 

• Divide chicken and hidden veg pomodoro pasta between bowls. Crumble over marinated goat cheese (including some of the oil) and tear over parsley to serve. Enjoy!