Cut skinless boneless chicken thighs into bite-sized chunks, dust lightly with seasoned flour and brown in hot olive oil.
Drain and set aside. Chop a small onion and crush a clove or two of garlic, and fry these in the same pan until softened,
then add 3-4 skinned and chopped tomatoes. Season with a little sea salt and plenty of freshly ground black pepper, and cook
for a few minutes, until the tomatoes start to break down, then add a glass of dry white wine (or dry vermouth) and a Tbs
tomato paste and return the chicken to the pan. Bring to a boil, stirring occasionally, then cover, turn the heat down low
and simmer gently while you cook the pasta. Tip pasta shells into boiling salted water and cook for the time given on the packet,
typically 10–12 minutes to get to the al dente stage, then drain and add to the chicken. Simmer together for a few more minutes,
stir in some torn basil leaves, then serve in warm bowls, garnished with a sprig of basil and freshly-grated parmesan.