One of my fav's is a dish I found by complete accident in a fit of student laziness: Vegetable Plum Chicken
(I'm keeping copywrite on this one - if i see it elsewhere there'll be trouble.)
Pasta - penne or fusili
1 x carrot sliced
some clumps of fresh brocolli
1x parsnip sliced
sharwoods plum sauce.
Fry the chicken breast, add the onion and keep frying.
While that's doing fry the parsnip slices (not too thin or they burn) on another ring in a little frying pan, a highish heat and moderate (ie sensible) amount of olive oil is good for this
Cook pasta, add carrot and brocolli in with it for the last 2-3 mins or else steam ontop if you have a steamer.
Drain pasta, and at this point you have a choice:
1) add everything together in a pan and a stir in a little plum sauce (not too much or it will overpower the dish - think pesto, it's always easier to add more if you don't add enough first time)
or 2) just add the sauce to either the meat or the pasta and then serve everything
Goes great with prawn crackers.
ps The plum sauce keeps for ages - it does not seem to go off, so no need to worry about only using a bit at a time.