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Boil a large pan of water with 1 tbsp of salt and cook your pasta according to the instructions on the pack.
In a hot pan, add a teaspoon of oil and cook your Isn’t Chicken pieces 2-3mins on both sides until crispy.
Add the garlic cloves, oregano, basil and salt to a pestle and mortar and grind into a paste. If you don’t have a pestle and mortar, use a food processor and pulse until a smooth paste has formed.
Whisk the paste into your tomato passata and add the vegan cream.
Once your pasta and chicken is cooked, stir it through the sauce and season generously with salt and pepper.
Transfer your sauce and pasta to a baking tray and sprinkle with vegan cheese.
Drizzle a little olive oil over the top of your pasta and sprinkle with a little oregano.
Bake at 180°C (fan assisted) for 15 minutes or until crispy on top.