Prepare and dice the vegetables and put the pasta on to boil.

Dice the onion and add to a pan on a medium heat and cook to soften. Add in the grated garlic and chilli and coat the onions before adding the chopped chicken breasts.

Next add the diced courgettes and peppers and the tomato halves to the pan and cook for a further 5 minutes. Once the pasta is cooked, drain and reserve some of the cooking water. Add the pasta to the pan and stir in 2 large tablespoons of sweet chilli Philadelphia. Also add in some of the pasta cooking water to create the sauce.

Serve piping hot and scatter over the basil leaves.