Number 1
Serves 4 and takes 15 minutes to prepare and cook.

350g of dried pasta
300g broccoli cut into florets
3 large skinless chicken breasts cut into small chunks
2 garlic cloves, crushed
2 tbsp wholegrain mustard
1 large orange
25g pine nuts

1. Cook pasta according to packet instructions. Two or three minutes from before its cooked throw in the broccoli.
2. While this is cooking fry the chicken in some olive oil until cooked and golden. For the last 2 minutes add the garlic.
3. Take the juice from the orange and mix it with the mustard. Pour it over the chicken and simmer for a couple of minutes. Drain the pasta but keep a couple of tablespoons of the water. Put the pasta and broccoli in with the chicken and toss it about so its all covered by the sauce. Stir in the pasta water and the pine nuts and serve.

*I didnt use the pine nuts and it was great without them. You could also use toasted almonds*

Finely chop up a medium onion and saute it in the olive oil in a pan.
Throw in a normal sized can of whole/chopped Italian plum tomatoes and bring it to the boil.
Give the tomatoes and onions a quick stir and add 2 teaspoons of tomato puree, salt/pepper to taste, 1 tablespoon of white wine vinegar (or balsamic vinegar) and 3 teaspoons of sugar to liven the tomatoes up a bit.
Simmer for up to an 30-40 minutes stirring often to break up the tomatoes.
Sieve the sauce back into the pan and add a 1/2 teaspoon of dried oregano and a wee bit of dried basil if you like and simmer for another 10 mins or so until the consistancy is about right.