Prepare your chicken, coat with salt & pepper.

Thinly slice the garlic, chop tomatoes into four quarters.

Cook the felini in salted boiling water.

Follow the time length in packaging, remove and set aside.

Save the pasta water and set aside. Clean or use a new pan.

Preheat pan to piping hot & let it cool down to medium heat.

Add enough olive oil to cover the pan surface.

Once hot, sear the chicken thigh/breast.

When both sides are slightly grilled, remove and set aside.

Add the garlic to the pan, fry until you smell garlic scent.

Remove garlic and set aside. Refill surface with olive oil.

Once hot, add tomatoes and pan fry until slightly grilled.

Add the sauce and butter, slow cook until boiling.

Once boiling, cut the chicken in slices and add to pan.

Stir to coat the chicken with the sauce and add the garlic.

Once sizzling, add the felini to the pan and keep stirring.

Add parsley, salt, pepper and crushed chilies to your taste.

Turn to low heat and add the pasta water, keep stirring.

Once well mixed, plate up and enjoy!