Saucy Chicken Pasta
Saucy Chicken Pasta
Servings Prep Time
2Serves 10minutes
Cook Time
15minutes
Servings Prep Time
2Serves 10minutes
Cook Time
15minutes
Ingredients
  • 200g FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce200g = 1 pack
  • 250g Chicken breastSkin removed
  • 140g Gluten free penne pastaDry
  • 40g Leek leavesFinely diced
  • 60g baby kale
  • 90g Broccoli florets
  • 1tbsp Garlic infused oilFor cooking
  • Salt & black pepperFor seasoning
  • Fresh oregano leavesFor serving
  • Black PepperFew grinds
Instructions
  1. Place a large pot of hot water on to boil (you’ll use this for your pasta). 
  2. 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.
  3. Place the pasta on to cook according to packet instructions.
  4. 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.
  5. Drain the pasta and fold the pasta through the sauce. Season with black pepper.
  6. 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.
  7. Serve in bowls and garnish with fresh oregano.
Recipe Notes

Leek leaves are a lovely way to add onion flavour back into your meals without the FODMAPs. Just make sure you use the dark green leaves and avoid using the white bulb.