Chicken, Lentil, Caper & Cherry Tomato Spaghetti

• Add spaghetti to the saucepan of boiling water and cook until 'al dente', 9 minutes. Reserve 1 cup of cooking water then drain the pasta and return it to the saucepan. Drizzle with olive oil to prevent sticking.

• While the spaghetti is cooking, heat the olive oil (2 tbs for 2 people / 1/3 cup for 4 people) in a large frying pan over medium-high heat. Add chicken, garlic, thyme, capers (if using) and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. Add tomato paste and cook, stirring, until slightly darkened, 1-2 minutes. Add zucchini and snacking tomatoes and cook, stirring, until tender and chicken is cooked through, 3-4 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Add diced tomatoes with garlic & onion, reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and stock concentrate and simmer until slightly thickened, 5 minutes. TIP: Simmer the sauce for longer if you like it thicker! Add the lentils and simmer until thickened, 5 minutes.

• Once the sauce has finished, add the butter to the sauce and stir through until melted. Season to taste with salt, sugar and pepper. TIP: Adding butter, salt and sugar to your sauce reduces the acidity from the cherry tomatoes.