Chicken & pancetta pasta

1 large courgette chopped into 1cm cubes 

1 chicken breast sliced finely 

200g cubed pancetta 

1 large onion 

2 cloves garlic crushed

2 tsp smoked paprika 

400g tin cherry tomatoes 

Handful of beansprouts

1 tsp Mixed herbs

6oz penne pasta 

1. gently fry the chicken breast in 2 tbsp oil until no more pink can be seen then remove from the heat and set aside. 
2. Gently fry the courgette for 5 mins with a sprinkle of salt. Add the onion, garlic and fry for 2 minutes then add the chicken and pancetta sprinkle with the paprika and cook for 5 minutes. 
3. Meanwhile bring a large pan of salted water to the boil and cook the pasta until al dente. 
4. Add the cherry tomatoes and beansprouts and stir well, and simmer for 10 minutes. 
5. Drain the pasta and place into bowls and cover with the chicken and bacon sauce.