Creamy Chicken Pesto Pasta – Low FODMAP
FODMAP recipe
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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