Heat the oil in a large frypan over a medium-high heat. Add the chicken and cook for 5-7 minutes until it is well browned. Add the pancetta to the pan and cook for a further 1-2 minutes until it is crispy. Add the garlic, thyme, rosemary and red capsicum and cook for a further 2-3 minutes.

Add the passata, stock and balsamic vinegar and bring to the boil. Simmer for 15 minutes until the chicken is cooked through and the sauce has reduced.

Meanwhile, cook the pasta following the directions on the packet. Drain well then add to the chicken mixture. Toss to combine then place into a large serving bowl. Garnish with chopped parsley before serving.