Chicken and Tomato Pasta Sauce
Low FODMAP 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
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.
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.
Serve the pasta warm with fresh basil.