One pot chicken tomato pasta

In a bowl, toss the chicken with the salt, pepper and Italian mixed herbs. Heat the oil in a large heavy-based pot with a lid over high heat until very hot. Add the chicken and cook until the surface changes from pink to white, but is still raw inside. Transfer to a bowl using a slotted spoon, leaving the fat behind in the pot.

In the same pot, cook the onion and garlic for 2 minutes. Add the tomato paste and stir for 1 minute. Add the white wine (if using) and let it simmer rapidly for 2 minutes, stirring the base of the pot until it is mostly evaporated. Add the tomatoes, stock, sugar (if using), salt and pepper. Stir, then once the sauce comes to a simmer, add the pasta and return the cooked chicken to the pot (along with any juices pooled on the plate). Stir, then reduce the heat to medium-high so the sauce is bubbling energetically but not rapidly boiling.

Cook for 15 minutes, stirring regularly so the pasta cooks evenly. Towards the end, as the sauce gets thicker, reduce the heat to medium-low and stir more regularly so the base doesn't catch. Once the penne is tender (pick one out to check), remove the pot from the stove. It should seem a little more watery than you expect - the liquid will be absorbed in the next step. Add the cheese and stir it through.

Leave the pasta for 3 minutes. The cheese will melt and the excess liquid will be absorbed by the pasta. Serve, topped with parmesan and a good handful of basil (if using).