• Bring a medium saucepan of salted water to the boil. Cook penne in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return penne to the saucepan. • Meanwhile, grate carrot. Roughly chop tomato. Finely chop garlic. Cut chicken breast into 2cm chunks. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

• Reduce the heat to low, then add longlife cream (see ingredients), chicken-style stock powder, cooked penne, a splash of reserved pasta water and 1/2 the grated Parmesan cheese to the chicken. Stir until warmed through, 1-2 minutes. Season to taste. TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.

• In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season. Add mixed leaves and tomato. Toss to coat. • Divide creamy tomato chicken penne between bowls. • Top with remaining Parmesan cheese. • Serve with balsamic salad.