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Chicken and Tomato Pasta Sauce
Preparation
10 mins
Cooking
10 mins
Makes
4 serves
Low FODMAP serve
1 serve
What you'll need
400g (14oz) chicken breast, sliced thinly
to fry Garlic infused olive oil
1 red capsicum (bell pepper), cut into 3cm x 3 cm cubes
1 punnet cherry tomatoes, halved
1 ½ cup passata
100-200g (3.4–6.8oz) low FODMAP chicken stock
½ cup basil
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry All Purpose Flour
Process
Step 1
Heat a large frying pan over medium heat and add the garlic infused olive oil. Once hot, add the chicken breast and cook through. Add the bell pepper and cherry tomatoes and sauté for 2 minutes.
Step 2
Add the passata and chicken stock. Allow the sauce to reduce slightly (add more stock if needed), and then add drained pasta to the frying pan and mix it through the sauce.
Step 3
Serve the pasta warm with fresh basil.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
Back to Low FODMAP Recipes 
