Bring a pan of salted water to the boil for the pasta.

Meanwhile, finely chop the onion and crush the garlic.

In a separate pan, heat half the olive oil (½ tbsp) and add the chopped onion. Cook on a low heat for 5 minutes, stirring occasionally to prevent it burning.

After 5 minutes, add the garlic, chopped tomatoes (2x 400g cans), Worcestershire sauce (4 tbsp), white wine vinegar (3 tbsp) and soft brown sugar (2 tbsp) and cook on a low heat for 25-30 minutes until the liquid has reduced, stirring occasionally to prevent burning. Season with salt and pepper.

Meanwhile cook the pasta according to the packet instructions.

While the sauce and pasta are cooking, chop the chicken breast (1 large) and bacon (4 rashers) into small bitesized pieces.

Heat the remaining olive oil (½ tbsp) in a frying pan and add the chicken. Brown for a minute or so and then add the bacon. Cook the chicken and bacon for a further 5 minutes until cooked through.

Once the pasta, sauce and meat have all finished cooking, drain the pasta. Add the sauce and meat and stir to combine.

Serve