Slightly flatten 2 skinless boneless chicken breasts with a meat mallet, to help them cook evenly, then season well with sea salt and freshly-ground black pepper.
Fry the chicken in a little olive oil for several minutes on each side, until nicely browned and cooked through. Set aside. Skin 4-5 ripe tomatoes and chop.
Chop a shallot and 2 cloves of garlic and fry these for a couple of minutes, until starting to soften, then add the chopped tomatoes, together with a good knob
of butter, and cook until it forms a nice thick sauce. Meanwhile, cook pasta – I used vermicelli, which worked well in this dish – according to the packet directions.
When the pasta is nearly done, add the chicken to simmer in the tomato sauce for a few minutes to heat through. Just before serving over the pasta, stir in a good
handful of fresh basil leaves chopped roughly. Garnish with shaved parmesan and sprig of basil.