Chilli Chicken Penne

Low Fructose / Gluten Free

Serves 4

400g Gluten free Penne pasta

8 vine ripened grape tomatoes, cut in half

1 tbsp dried chilli flakes

1 tbsp fresh basil leaves, torn (save a few full leaves to serve also)

1 large chicken breast, diced

1/4 cup of fresh parmesan, grated

juice from 1/2 lemon

grated zest from the outside of 1/2 a lemon

extra virgin olive oil

sea salt 

Pre heat oven to 180 degrees

Put tomatoes in a baking tray, drizzle with olive oil & sea salt and roast for 10 minutes

Bring to the boil 4 litres of salted water and add pasta

Cook for approx 7-10 min until tender

Remove and strain

Heat 1 tbsp of olive oil and add diced chicken

Cook for 2-3 minutes until chicken browns

Throw in tomatoes, basil, chilli flakes, lemon zest and juice with sea salt to taste. Add a little more olive oil if required.
Add ingredients to the pasta along with the grated parmesan and mix through.
Serve topped with fresh basil leaves
Enjoy!