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
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