500g skinless chicken breasts
zest and juice 1 lemon
1 tbsp chopped tarragon
Handful rocket leaves
2 tsp olive oil
8 small tomatoes, halved
1 tbsp garlic infused oil
1 tbsp tomato puree
300g gluten free pasta
1 tbsp grated Parmesan
Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer.
Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil.
Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.
Meanwhile, cook the gluten free pasta in a large pan of boiling water according to pack instructions.
Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks.
Add to the gluten free pasta with the tomatoes, garlic oil, tomato puree cooking water and pan juices. Toss everything together well and serve with rocket leaves and gluten free bread.
Recipe adapted from: Good Food