Cook the pasta in a pan of boiling lightly salted water according to the packet instructions. About 4 minutes before the end of cooking time, add the peas and broccoli. Drain.
Heat the oil in a frying pan and fry the chicken until brown. Add the garlic and chilli and season. Pour in the stock. In a small bowl, mix the cornflour with 3 tablespoons of cold water and tip into the pan, stirring it in until the stock thickens.
Add the pasta and vegetables to the chicken, along with the quartered tomatoes, Parmesan and basil. Toss everything together to heat through, then serve.