1. Slice the boneless chicken breast into thin strips and season with salt and pepper.

2. Cook the egg noodles according to package instructions and set aside.

3. Wash the basil leaves, pat dry, and roughly chop.

4. Remove the seeds from the red pepper and slice into thin strips.

5. Heat some oil in a large pan and stir fry the chicken breast strips until golden brown.

6. Add the chopped garlic and sauté for a minute.

7. Add the pepper strips and cook for another 2-3 minutes until softened.

8. Add the tomato puree, chopped basil, salt, and pepper, and mix well.

9. Add the cooked egg noodles and toss everything together.

10. Let it simmer for 2-3 minutes to allow the flavors to blend.

11. Serve the chicken noodle stir fry and garnish with chili sauce if desired.