Chicken pasta bake

Preheat the oven to 180°C. Heat 30ml (2 tbsp) olive oil in a large pan. Add 1 finely chopped onion and fry until soft,

about 5 minutes. Add 2 finely chopped garlic cloves and 500g sliced deboned chicken and cook until just browned, about 5 minutes.

Add 1 x 410g tin chopped tomatoes and cook for another 5 minutes. Season with salt and freshly ground black pepper, to taste. In plenty of boiling salted water cook 400g tagliatelle until al dente. Drain. Toss the chicken mixture through the pasta, spoon into an ovenproof baking dish and sprinkle with 150g breadcrumbs. Bake until lightly browned, about 20 minutes. Serve while still hot topped with beetroot sprouts and fresh parsley.