Creamy Chicken Pesto Pasta – Low FODMAP

FODMAP recipe
Print Recipe
Total Time 45 minutes
Servings 4

Ingredients

  • 3 cups Penne Pasta Gluten free
  • ½ cup Cream reduced fat, lactose free if needed
  • 1 Spring onion thinly sliced
  • 250 g Chicken x2 cooked skinless breast/ roast finely shredded
  • 8 Cherry tomatoes halved
  • 1 cup Broccoli stalks removed
  • Salt and pepper to taste
  • 2 cups Baby spinach
  • ½ cup Basil pesto
  • Cheese pecorino, finely grated to serve

Instructions
 

  • Prepare pesto
  • Cook pasta according to packet directions. Drain, reserving 1/4 cup cooking liquid then set aside.
  • Return pasta to a large pan or pot over low-medium heat. Add reserved cooking liquid, cream, pesto, spring oniontops, chicken, cherry tomatoes, broccoli and baby spinach leaves. Stir until well combined.
  • Cook, stirring constantly for a further 3-5 minutes until heated through and broccoli is tender.
  • Divide between four bowls and top with extra pecorino.
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