Prep all ingredients like the vegetables, garlic and stock.

Season your chicken breasts with salt and pepper. Heat a pan on medium heat with spray oil or 1 tsp olive oil. Panfry chicken for 20-25 minutes (may need more or less depending on size of the chicken breasts). Keep turning the chicken every 5 minutes so both sides crisp up golden.

While the chicken is cooking, get another larger pan. Heat a little oil or spray oil, and on low heat soften the onions. Next add your cherry tomatoes and crushed garlic and stir till tomatoes are soft. Then mix in the purée, followed by the cream cheese till it all combines.

Add your stock to the pan and stir the sauce till the stock mixes in and it becomes creamy. Season with chilli flakes and pepper (no salt needed as stock cube is salty but you can add more if you like at the end).

Once the chicken is a few minutes off cooking add it to the sauce, coat the chicken in a sauce, sprinkle on the chopped fresh basil and cook with a lid on for a few minutes. Add a little water to the sauce to loosen if it’s becoming too thick.

Serve with carb of choice and vegetables.