Chicken in Tomatoes and Basil

• You can add a little cayene pepper to give this a slightly spicy feel.

• 2 x Large cans of Tomatoes (440g)
• 1/2 kg (or so) of Chicken Breast
• a good helping of Fresh Basil Leaves
• 1 x Medium/Large Onion
• 2 or 3 good sized Garlic cloves
• Splash Red Wine
• Freshly ground Black Pepper
• Salt
• Tomato paste (if needed)

1. Peel and then chop the onion into small to medium bits.
2. Peel and chop roughly the garlic (if you have crushed garlic in a jar, then a good heaped teaspoon is what is needed).
3. remove the skin (if any) of the chook, and then cut into 1.5cm (half inch) wide strips.
4. Heat some olive oil in a fryign pan, and add the onion, and gently soften them over a low to medium heat.
5. Add the garlic and heat through for a few seconds.
6. Add the chicken and cook until a slightly brown colour appears.
7. Chop the tonatoes roughly, and add them plus the juices from the tomatoes to the chicken.
8. Add the basil leaves, roughly torn as you put them into the sauce.
9. Add a splash of red wine (optional).
10. Heat through thoroughly, and reduce heat to simmer gently to reduce the sauce.
11. Add a dessert spoon of tomato paste if required to help thicken the sauce.
12. Add salt and peper to taste (not too much salt needed).
13. Serve with pasta shells, or penne, cooked til al dente.