1. Before you start, bring a pot of salted water to a boil.

2. Prep the garlic. Heat a drizzle of olive oil in a large frying pan or casserole dish on high heat. Add the garlic and fry for 30 seconds, until fragrant. Add the tomato pasta sauce, cherry tomatoes and ½ tsp fine salt. Stir together and bring to a simmer. Simmer for a further 5 minutes on medium-high heat.

3. Meanwhile, cook the pasta according to packet instructions, until just tender. Drain through a colander and add the pasta to the pot with sauce, along with the shredded roast chicken and basil leaves.

4. Toss everything together to coat in the sauce and cook for a further 1 minute.

5. Remove from heat and tear over the mozzarella. Garnish with some extra basil leaves, chilli flakes and a drizzle of olive oil, if desired.