Preheat the oven to 200°C (Gas mark 6/390°F). Brush or spray a large non-stick roasting tin with a little of the oil.

Start by peeling and spiralizing the squash using the thickest noodle blade. You'll need to use the long thinner end of the squash - chop it in half and save the boulbous end for another recipe. Skip this step if you're using ready noodled squash!

Spread the squash noodles over the oiled roasting tin as evenly as possible.  Cut the cherry tomatoes in half and add them to the noodles, then drizzle over the remaining olive oil and toss to coat (for a lighter version, spray with a little oil instead). Season to taste with salt and black pepper.

Roast for around 10-12 minutes, keeping a sharp eye on the noodles as they cook as they can quickly burn around the edges. Give them a good stir half way through cooking to ensure the noodles are evenly cooked.

Meanwhile, roughly chop the cooked chicken breast into small bite sized pieces. Once the noodles are cooked, remove from the oven and mix the chicken pieces in. Divide between two large bowls, then drizzle over the sweet chilli sauce and serve immediately.