FOR THE SAUCE. Slice the onion thinly and add this, and the garlic to a hot pan with a small amount of oil in and 'sweat' until the onion becomes translucent.
Add the tins of tomatoes to the onion, followed by the salt, sugar (optional but makes the sauce really nice!) and basil
Turn the heat up until the pan is boiling, turn off and strain the mixture through a sieve, returning only the 'juice' to the pan.
Turn the pan up to full heat and cook the sauce until it reduces to a thick sauce, which will probably take up to 20 minutes. Take off the heat and leave to cool
FOR THE CHICKEN:
Level out the 2 chicken breasts and then griddle these for between 10-15 minutes so they are cooked through. Take off the heat and leave to rest before cutting the breasts in to slices.
FOR THE PASTA:
Boil salted water before adding the TESCO FINEST FUSILLI FUNGHI pasta, boil for 10 mins (or until your taste is reached)
Cook the veg and corn on the cob, while the pasta is being cooked.
When the pasta is cooked, drain, and the return to the pan, place back on to the heat after the sauce is added to heat. Add the slices of chicken and mix until boiling. Take off the heat and arrange on a plate with the veg.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.