Low FODMAP Chicken Pasta Delight
Kasper Dahl Andersen
This delicious pasta dish is perfect for those following a low FODMAP diet. It's packed with flavor and easy to make!
Nutrition Per Serving
- 8 oz gluten-free pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup low FODMAP chicken broth
- 1/2 cup lactose-free cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Cook the pasta according to package instructions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides, about 5-7 minutes.
- Add the bell pepper and zucchini to the skillet and cook for another 3-4 minutes, until the vegetables are tender.
- Add the cherry tomatoes, chicken broth, and cream to the skillet and bring to a simmer.
- Simmer for 5-7 minutes, until the sauce has thickened slightly.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Serve the chicken and vegetable mixture over the cooked pasta.
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