Spiced Italian chicken and pasta

Heat 2 tsps of olive oil in a large, deep non-stick frying pan over a medium to
high heat. Toss chicken with herbs and chilli flakes, add to pan. Cook for 4 to 5 minutes, or until lightly browned. Transfer chicken to plate, set aside.

Heat a further 2 tsps olive oil in the same pan. Add onion and garlic, and cook for
5 minutes. Stir in tomato paste, pasta sauce, pasta and 2 cups water. Bring to a boil, reduce heat to medium to low. Cover and simmer for 12 to 15 minutes, or until pasta is al dente.

Return chicken to pan and cook, uncovered, for a further 5 minutes, or until the chicken is cooked through. Stir through the sun-dried tomatoes and season to taste. Serve with a rocket, red onion and parmesan salad on the side. Garnish with fresh basil leaves, if desired.