Dice the chicken fillets. Finely dice the onion, pepper, basil leaves and tomato. Slice the mushrooms.

Heat oil in a pan. season boiling water with thyme, leave on a low heat with spaghetti in to cook while preparing the sauce.

Cook chicken through in the oil (I suggest using a wok)

Drain any excess fluid if it seems necessary (it is good to keep a small amount, but it will make the sauce thinner the more you leave in).

Add the basil, onion, tomatoes, pepper, and mushrooms.

Cook until veg is soft and season with salt and pepper to taste.

turn down heat until spaghetti is cooked.

Remove from heat, add double cream in very small amounts at a time until at the consistency you like.

Serve on a bed of spaghetti and enjoy!