Grind a little salt and pepper over the diced chicken and gently massage it into the chicken

Gently heat 1 tablespoon of the olive oil in a large casserole pot / large saucepan over a medium heat, add the chicken and brown, stirring for about 5 minutes until no longer pink.

Remove the chicken from the pan with a slotted spoon and set aside.

Add the remaining tablespoon of olive oil to the pan again heating it gently.

Add the onion and garlic and sauté for about 2 minutes until softened then add the diced courgette cook, stirring all for a couple of minutes.

Add the halved cherry tomatoes, then diced peppers and cook stirring gently for 2 minutes.

Add the cooked chicken back to the pan, add the chicken stock, chopped tomatoes, tomato paste and basil.

Turn down the heat to allow the contents of the pan to simmer, cover the pan and cook until chicken is cooked through, about 10 minutes, and the sauce has thickened.

Season with additional salt and pepper to taste and serve.