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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

chicken breast

400g (14oz) chicken breast, sliced thinly

oil

to fry Garlic infused olive oil

red capsicum

1 red capsicum (bell pepper), cut into 3cm x 3 cm cubes

cherry tomatoes

1 punnet cherry tomatoes, halved

passata

1 ½ cup passata

chicken stock

100-200g (3.4–6.8oz) low FODMAP chicken stock

basil

½ cup basil


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
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 approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
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