Step 1

Heat a large frying pan and spray with the fry-light.

Step 2

Add in the chicken and cook for 8-10 minutes until the outside of the chicken starts to brown (if you don't move it around to much it will brown a lot quicker).

Step 3

Add in the onion and cook for a further 5 minutes until softened.

Step 4

Add in the garlic and red pepper and cook for 2 more minutes, then add in the mushrooms.

Step 5

Crumble on the stock cube (or bouillon), add the tomato puree and oregano and stir to combine.

Step 6

Add the tinned tomatoes, stir and bring to a gentle simmer. Simmer for 15-20 minutes.

Step 7

Whilst the sauce is simmering, fill a large pan with boiling water from the kettle and add the spaghetti. Cook for 10-12 minutes until al dente.

Step 8

Drain the spaghetti then divide between 4 bowls. Top with the chicken and sauce and sprinkle on the basil leaves and chilli flakes before serving.