1. Cook the pasta as per packet instructions, once cooked you can soak in cold water until required.

2. Coat the chopped chicken pieces with 1 tbsp olive oil, paprika, garlic powder, oregano and a little salt and pepper. Combine well.

3. Add 1 tbsp olive oil to a nonstick frying pan on a medium heat and fry the chicken for 5-6 minutes until golden and fully cooked, set aside.

4. Deglaze the pan by squeezing in the juice of the lemon wedge.

5. Into the same frying pan add 25g butter and 1 tbsp olive oil and once melted, add the carrots, pepper, onion, garlic and tomatoes.

6. Cover and cook on a medium heat for 5-6 minutes until vegetables have softened.

7. Add the tomato pureé and the chicken stock into the pan and bring to a simmer.

8. Blitz the vegetables in the frying pan until it has a smooth sauce consistency.

9. Strain the pasta.

10. Return the sauce to the frying pan along with the cooked chicken pieces and the cooked pasta, combine and bring to a light simmer.

11. Garnish with the grated parmesan and fresh chopped basil and enjoy!