Boil pasta until al dente. Drain and season with Ina Paarman Pasta Spice.

Place chicken fillets between two pieces of plastic wrap and beat out until flattened (you may enjoy this part.)

Cut each breast into three pieces. Season with Ina Paarman Seasoned Sea Salt and panfry in olive oil until just cooked through.

Place cocktail tomatoes in a roasting pan with loads of olive oil, garlic seasoning, garlic cloves peeled and crushed but still whole, and crushed black pepper. Roast until tomatoes have softened.

There should be a lot of sauce in the pan. Pour this sauce and half of the tomatoes over the pasta and mix through.

Top with the chicken and remaining tomatoes.

Lastly add fresh basil leaves and freshly grated parmesan.

The Ina Paarman Pasta spice is so versatile! Just stock it for anything, I even used it in my potato dishes.