In an effort to use up last year’s batch of canned tomatoes before the new ones are ripe, we made a huge pot of marinara on the weekend. Some has gone to the freezer, but the mother of all sauces is so versatile, it’s getting used in all kinds of dishes. Yesterday, pizza toast for lunch. Then on a stroll to Plank Road for a chicken breast big enough for two, we spotted these luscious two-colour egg noodles. They went perfectly with the chicken…which we cooked in a 400F oven for about 40 minutes. Here’s what was in the pot: 1 boneless, skinless chicken breast, 1 carrot and one yellow bell pepper, diced. Five large white mushrooms, quartered. 1 cup/250ml of marinara. Cover and bake.