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Put chopped vegetables (leek, celery, carrots, and zucchini) into a large pan with 1 tbsp oil and the thyme leaves, season with salt and pepper. Cook vegetables over medium heat until soft, then stir passata into vegetables and simmer.
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Cook the pasta as per packet instructions.
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Heat remaining oil in frying pan and add chicken. Cook until golden brown and cooked through. Add crushed garlic to chicken with rosemary leaves, bay leaves and pine nuts, fry for 1-2 minutes.
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Drain the pasta, reserving 1 cup of cooking water.
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Toss the pasta though the vegetable sauce, adding cooking water if needed to thin down the sauce.
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Pour onto serving platter, then scatter chicken on top of pasta. Serve topped with parmesan.
