In a large saucepan over low heat, melt butter and add garlic and cook for 30 seconds. Add the tomatoes chicken stock; increase to medium heat and bring to the boil. Reduce heat and simmer, until the tomatoes are tender. Add the cream and bring to the boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon then add the basil.

Cook chicken In a large frying pan in the oil over medium heat. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Place to one side and keep warm.

Meanwhile, bring a large pot of lightly salted water to the boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain and add chicken to the sauce and stir then add to the pasta.