Flatten chicken breasts with a mallet and place on a plate. Sprinkle salt, crushed peppercorns and add ½ teaspoon chopped garlic. Rub well and marinate for 10-15 minutes.
Heat olive oil in a non-stick pan.
Heat oil in a non-stick grill pan.
Add remaining garlic to the olive oil and sauté till light brown.Add onion and sauté till pink.
Add tomatoes, mix well and cook for a minute.
Place the marinated chicken breasts in the grill pan and grill till evenly done from both sides.
Add salt to the tomatoes and mix well. Cook for 2 minutes.
Slice olives and chop capers. Add these to the tomatoes and mix well. Add little water and mix well. Reduce heat, add chilli flakes, dried herbs and tomato ketchup and mix well.
Chop 4-5 basil leaves and add. Mix well.
Add spaghetti and mix well. Add little water, mix well and cook on low heat for 1 minute.
Roughly chop the grilled chicken and add to the pasta and switch off heat. Mix well.
Tear remaining basil leaves and add. Sprinkle parmesan cheese and mix well.
Sprinkle parmesan cheese, garnish with a basil sprig and serve hot.