Cut the chicken into strips, then heat about 2 tablespoons of olive oil in a pan over medium heat. Sear both sides of the chicken, then turn the heat right down and cook the chicken slowly. This ensures the meat is really tender.

When the chicken is cooked, remove from the pan and leave aside in a bowl.

Add a little extra olive oil the pan, then fry the onion until it starts to turn translucent, then crush in the garlic and stir for a further minute.

Finely chop the spinach and sunblush tomatoes, then add to the pan, stirring until the spinach starts to welt, then remove the pan from the heat.

To make the sauce, add the cottage cheese, yogurt, milk, parmesan cheese, and tomato puree to a blender and blend until smooth.

Pour the sauce into the pan, then add back in the chicken. Bring the sauce to a simmer and remove from the heat before it starts to bubble or it will separate.

Serve with a sprinkle of basil leaves and a side of pasta or bread.