Ingredients


1 tbsp olive oil

4 boneless skinless chicken breast

200g pack ripe tomatoes

1 tbsp tomato puree

3 tbsp low FODMAP pesto

3 tbsp lactose free double cream

fresh basil, if you have it











Method


Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour.

Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.

Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.

Reduce the heat and stir in the tomato puree,pesto and lactose free cream until it makes a sauce.

Scatter with a few basil leaves if you have them, then serve with rice and salad.


Recipe adapted from: Good Food

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