4 Make sauce
Add the shallots and a drizzle of oil to the pan, cook for 3 min. Add the garlic and sun-dried tomatoes and cook for 1 min. Add the 0.5/1/1 chicken stock cube, measured water, sugar and tomato paste and simmer for 5 min. Add the cream cheese and, using a hand-held blender, blitz until smooth. Remove the pan from the heat, return the chicken and set aside.