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Heat the oil in a large frying pan and fry the chopped onion and carrot for 5 minutes, stirring
from time to time.
Chop the sun-dried tomatoes and set aside. Stir the garlic, canned tomatoes, tomato puree and
stock into the onions and carrots and bring to the boil. Simmer for 10 minutes, stirring
occasionally. Cook the pasta in plenty of water following the instructions on the packet.
Pour the sauce into a food processor or blender and process until smooth. Return the sauce to
the pan and stir in the sun-dried tomatoes and chicken. Bring back to the boil, then simmer for 10
minutes until the chicken is cooked. Adjust the seasoning.
Drain the pasta thoroughly and toss it in the sauce. Serve immediately, garnished with sprigs of
fresh mint.
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