Remove the 4 chicken breasts from the fridge 15 minutes before you start cooking.

Bring a large pot of generously salted water to boil and cook the 2 garlic cloves until 2 minutes before the packet instructions. Reserve 2 cups of pasta water. Drain and set aside.

Season the chicken both sides with 1 teaspoon salt and pepper blend and 1/4 cup wine or stock to deglaze and 4 chicken breasts.

Heat a large skillet or non stick pan on medium-high heat and add the 200 Grams pasta and 4 Tbsps butter. Place the now seasoned chicken into the pan and you should hear a sizzle, if not wait till both the fats are heated through before placing the chicken into the pan to cook.

Cook the chicken about 4 minutes per side (thickness dependent) or until a meat thermometer reads 74°C (165°F) and set the chicken aside.

In the same skillet, add the 2 Tbsps olive oil and 2 shallots, cook for a couple seconds. Pour in the 400 grams Canned Chopped tomato to deglaze the pan, let is simmer for 2 to 3 minutes. Add the 1 teaspoon chicken spice, mix it all together + the1 teaspoon cajun spice to swirl inside the tomato can which you then toss into the tomato suace. Add1/4 cup water stir and then add the 4 Tbsps butterCook for roughly 2 minutes.

Add the cooked pasta (see notes below) and check the consistency. If you need more water or stock to make it more "soupy" add just a 1/4 cup with the heat on medium-high before you add the pasta. Once you are happy with the consistency add the pasta. Remember the pasta still has another 2 minutes or so till al dente.

In the last 2 minutes, dice one of the chicken breasts and add into the sauce pasta. Serve the remaining chicken breasts sliced over the pasta with fresh parsley chopped to garnish and grated parmesan cheese (opional)