Cut the chicken breasts into 1 inch cubes.

Heat olive oil in a large skillet and cook chicken until lightly browned - approximately 5 minutes. Transfer to a bowl and set aside.

Add onion to skillet and cook over a medium heat until soft - approximately 5 minutes.

Add garlic and cook a further 2 minutes.

Add zucchini and thyme leaves to the skillet and cook until soft - around 2 minutes.

Add the passata, stock and sugar and season with salt and pepper. Bring to the boil and then simmer for around 10-15 minutes, until slightly reduced.

Meanwhile, cook your pasta according to the packet instructions.

Stir in the cream and parmesan and mix well.

Return the chicken to the pan and warm through.

Finally, toss in the spinach leaves and stir through until wilted.

Stir the chicken tomato sauce through the drained pasta.

Serve in bowls sprinkled with grated parmesan and a sprinkling of parsley.