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Add the oil to a hot pan and then add the diced onions and carrots. Then add the chopped tinned tomatoes, tomato puree, garlic puree, dried mixed herbs, pepper, and bring to the boil. Leave to simmer on a low heat for 1 hr.
Slice the chicken and lay onto a baking sheet. Drizzle with 1 tbsp. of rapeseed oil and dried mixed herbs and bake until they reach core temperature.
Once cooked, add to the tomato sauce.
Boil the pasta as per manufacturers instruction. Drain and add to the pasta sauce, leaving some aside to add onto pasta before serving.