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Prep Time:10minutes
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Cook Time:15minutes
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| Servings: Serves | Unit of measure: |
- 200 g FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce 200g = 1 pack
- 250 g Chicken breast Skin removed
- 140 g Gluten free penne pasta Dry
- 40 g Leek leaves Finely diced
- 60 g baby kale
- 90 g Broccoli florets
- 1 tbsp Garlic infused oil For cooking
- Salt & black pepper For seasoning
- Fresh oregano leaves For serving
- Black Pepper Few grinds
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Ingredients
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- Place a large pot of hot water on to boil (you’ll use this for your pasta).
- Slice the chicken into small 3cm chunks. Pop in a bowl with a drizzle of olive oil and season with salt and pepper. Finely slice the green leaves of the leek, just like you would dice an onion. Cut the broccoli into florets.
- Place the pasta on to cook according to packet instructions.
- While the pasta cooks, place a large frypan over medium high heat. Add the garlic infused oil. Once hot, stir-fry the chicken until lightly golden and cooked through. Place the chicken to one side in a bowl. Place the pan back over the heat and stir-fry the leek leaves and broccoli with a splash of oil until tender. Add the chicken back into the pan along with the kale and pour over the FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce. Turn down the heat to medium-low and allow to simmer for 3 to 4 minutes until the kale has wilted and the sauce is hot.
- Drain the pasta and fold the pasta through the sauce. Season with black pepper.
- Serve the lamb kebabs with a dollop of warm tomato and zucchini salsa and add a side of cooked rice and coleslaw. Garnish with fresh parsley.
- Serve in bowls and garnish with fresh oregano.
FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce
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