{Fresh Basil & Tomato Chicken}

Yield: Serves 6
Time: 30 minutes

SAUCE:

3 large chicken breasts
4 Tbls coconut oil
1 pint grape tomatoes, halved
1 1/2 clove garlic, minced (I just use a microplane, it's quicker)
1/2 c fresh basil, chopped
3 Tbls CF butter (I use Earth Balance soy free)
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
salt and fresh ground pepper

NOODLES:

1 1/2 packages favorite GF spaghetti style noodles
1-2 Tbls lemon juice
1/4 c fresh parsley, chopped (or sub 1/2 Tbls dried)
Fresh ground pepper
1 tsp EVOO

Sauce: Heat your coconut oil in a large skillet over medium-high heat.  Season your bare naked breasts (ha! ha!) with salt, pepper, half the dried basil and half the dried oregano.  When the oil is hot add your seasoned breasts and cook through on each side, roughly 4-5 minutes each side.  After you flip your breasts over season the other side with the remaining basil and oregano, can add a little more salt and pepper if you'd like.

Once your chicken is nice and golden on both sides, remove it to a plate and let it rest a moment.  Meanwhile, add your tomatoes, fresh basil, garlic and butter to the same chicken pan and start to stir around scraping the bottom to pull up all the good sizzled chicken bits stuck to the bottom, it totally adds to the flavor!  Slice your chicken and add back to the pan.  Ready to serve.

Noodles: Boil your noodles according to package.  Once cooked & drained add remaining ingredients and toss.

Serve chicken sauce over the lemon noodles.

Complete Meal Idea: Serve with romaine spears and ranch dressing to dip them in.