Saucy Chicken Pasta

Votes: 2
Rating: 2.5
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Saucy Chicken Pasta

Votes: 2
Rating: 2.5
You:
Rate this recipe!

Print Recipe
Prep Time: 10minutes

Cook Time: 15minutes

Servings: Serves Unit of measure:
Ingredients
  • 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
Ingredients
  • 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
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.

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FODMAPPED Red Wine + Italian Herbs Tomato Pasta Sauce
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