400g chicken breast fillet (all fat removed)
2 tbspn MCT Oil
5 very ripe tomatoes diced
2 cloves garlic crushed
4 tbspn torn fresh basil
Season the chicken breast fillets with cracked black pepper. Heat the MCT Oil in a large frying pan,
add the chicken in batches and cook over medium-high heat for 4-5 minutes each side, or until golden
brown and tender. Set aside for 5 minutes then cut into thin slices.
Meanwhile cook the pasta in a large saucepan of boiling water until just tender, then drain. Place the
diced tomatoes, garlic, basil, chicken slices and cooked pasta in a large bowl and toss well together.
Season to taste with salt and cracked black pepper before serving with a green salad.
Penne And Chicken With Fresh Tomato Sauce