Instructions: Heat the butter and olive oil in a frypan and add the garlic, cooking for a minute or two until golden. Add the sliced sundried tomatoes, olives and chilli flakes and continue cooking until fragrant, about 4 minutes.

Add the white wine and boil until reduced by half, about 5 minutes. Add the stock and reduce by half again, about 5 minutes.

Add the cream or evaporated skim milk and the chicken and mix well, simmering until the sauce thickens slightly, about two minutes. Add the rocket and basil, seasoning to taste with salt and pepper and keep warm.

Meanwhile, boil the pasta in plenty of salted boiling water in a Morganware Pasta Pot* until just tender then drain and immediately add to the chicken sauce. Toss well then serve with plenty of black pepper and grated parmesan cheese.

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