To continue with the tradition of not being completely Paleo here I served this with french bread to sop up the delicious sauce! For the chicken, I browned 5 boneless, skinless breasts in a pan with some olive oil for a few minutes on each side and then finished them off in the oven at 400 for 20 minutes. The sauce started with sauteed garlic, onions & mushrooms and then I threw in a can of diced tomatoes, a can of tomato sauce, some fresh basil and a diced yellow bell pepper and then simmered the whole thing for 20 minutes. I didn’t really miss the pasta. OH, and the carrots were tossed in olive oil and sprinkled with salt & pepper before roasting alongside the chicken. Sorry for the blurry picture.