Menu 4 – serves 4 with leftovers
Fettucini with chicken and tomato sauce
Tomato, mozzarella, basil and balsamic salad

Fettucini with chicken and tomato sauce
2 boneless chicken breasts skin off
1 tbl butter
1 tbl olive oil
1/2 tsp pepper
1 cup grape tomatoes whole
2 cloves garlic chopped
1 tlb chopped fresh basil
1/2 cup white wine
2 tlb tomato paste
1 packet of Barilla fetuccini or similar

Melt the butter in a large frying pan over med high heat with the olive oil. Add the chicken breasts whole and cover with a lid. Let cook for about 8 mins or until
browned and then turn. Sprinkle with pepper, cover again and let cook a further 8 mins or until brown. Turn again and sprinkle with pepper and cook a further minute. Remove from pan and allow to rest on a chopping board. Add tomatoes and garlic and cook for about 3 mins shaking often.Reduce heat if the base starts to burn and keep moving. Add basil and cook for about 1/2 minute before adding the white wine. Stir to deglase the sauce and reduce a little. Add tomato paste, mix through and reduce heat so simmer. Chop chicken roughly and add to the sauce. Mix well and set aside.

for the rest…
Cook the pasta according to the instructions. When ready, drain but DO NOT wash. Put the sauce onto the cooling burner the pasta came off just to warm slightly. Place pasta in a large serving bowl and coat lightly with olive oil. Pour the sauce over and toss lightly with a wooden spoon to coat and arrange a bit. Serve immediately with the tomato, mozzarella, basil and balsamic salad and lots of wine. Yum!!!

Tomato, mozzarella, basil and balsamic salad
2 large ripe tomatoes sliced
1 ball fresh mozzarella cheese sliced
2 tbl chopped basil
1/4 tsp pepper
1 tlb olive oil
1 tbl balsamic vinegar

On a serving platter, layer the tomatoes and mozzarella. Sprinkle with basil,
pepper, olive oil and balsamic vinegar. Serve. Soooo simple!!!