2 tbsp olive oil
2 boneless, skinless chicken breasts
1 tsp chopped chives
1 tbsp garlic infused oil
400g ripe tomatoes, finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives, thickly sliced
300ml low FODMAP chicken stock
generous handful basil leaves
Gluten free pasta to serve
Serves - 2
Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 6-8 mins. Lift the chicken from the pan and set aside.
Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil, chives, garlic oil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy.
Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through.
Serve scattered with the rest of the basil on a bed of gluten free pasta.
Recipe adapted from: Good Food