Step 1

Spray a large frying pan or wok with low-calorie cooking spray and place over a medium heat.

Step 2

Add the onions and sauté for 5 minutes until soft.

Step 3

Add the chicken and continue cooking for 2-3 minutes, until the chicken is sealed on all sides.

Step 4

Add the basil, oregano and garlic granules and cook for a further minute until fragrant.

Step 5

Add the stock and the sun-dried tomatoes and stir in the cream cheese. Bring to the boil, then reduce the heat to a strong simmer. Cook for around 15 minutes, until the sauce has reduced and thickened enough to coat the back of a spoon.

Step 6

Add the spinach and stir until wilted.

Step 7

Preheat the oven to 180°C. While the sauce simmers, cook the pasta according to the packet instructions, usually for around 10-12 minutes, and drain well.

Step 8

Stir the pasta into the sauce, taste and season with some salt and black pepper if you wish.

Step 9

Transfer to an ovenproof dish, sprinkle over the mozzarella and arrange the tomato slices on top.

Step 10

Sprinkle over a little black pepper and salt, then place in the oven for 20 minutes, until the cheese has melted and the tomatoes are cooked.