Bring a large pot of water to a boil. Put some salt, add pasta and cook according to packet instructions. Drain and set aside.
Meanwhile, place a big saucepan over medium heat, drizzle in a little olive oil and add the onion, sweet potato, carrot, zucchini and garlic. Sautee for 8 to 10 minutes, stirring continuously (adding a splash of water when necessary) or until the vegetables are cooked and tender. Remove the sautéed veggies and place them onto a plate.
Return the saucepan to medium-high heat, drizzle in a little olive oil and add the chicken mince. Cook for 8 to 10 minutes, stirring occasionally or until the mince is golden and cooked through. Add the tomato paste and let cook for 2 minutes, stirring continuously. Return the cooked vegetables to the chicken mince and stir to combine. Add the tomato passata, balsamic vinegar, sugar, season with salt and pepper and stir to combine. Let it boil, reduce heat to low and then simmer the sauce for 10 minutes or until slightly thickened.
Combine the pasta and sauce and stir to combine. Serve with grated parmesan cheese and picked basil leaves.