Season your chicken breasts in 2 tsp of oregano, 1 tsp chilli powder, 1 tsp paprika, salt and pepper. You can either air fry these for 18-19 minutes at 185C or panfry them in a little oil till cooked. While the chicken is cooking you can boil your pasta.

For the sauce, finely dice the onion and garlic clove and gently fry off in 1.5 tbsp of the oil from the jar of sun-dried tomatoes.

Next add in 6 pieces of finely chopped sundried tomatoes and tomato puree, 1 tsp paprika, 2 tsp oregano and cook it all down for a few minutes. Then stir in the cream cheese, and dissolve 1 stock cube in 300ml water and pour it in. Stir in the roughly chopped spinach and basil leaves, then simmer the sauce on high heat till it starts to bubble and thicken and then turn it down on low.

Mix in the cooked pasta till it is coated in the sauce and serve with the sliced cooked chicken and sprinkle of parmesan on top.