Ingredients


4 skinless  chicken fillets, cut into chunks

1 red or yellow pepper, seeded and cubed

1 zucchini, cut into chunks

1 eggplant, cut into chunks

2 firm tomatoes, halved

salt and black pepper

2 tbsp oil

400g gluten free pasta shapes

100g basil leaves to serve


Serves - 4







Method


Put the vegetables on a roasting pan and drizzle with most of the oil.

Season with salt and pepper and place under a hot grill for 5 - 10 minutes, turning occasionally, until softened and slightly charred.

Wipe a large frying pan with the remaining oil, heat the pan and add the chicken pieces.

Cook over a high heat for about 4 - 5 minutes, turning the chicken frequently until it is golden brown all over.

Meanwhile, cook the gluten free pasta as per pack instructions in a large pan of boiling water. Drain and return to the pan.

Add the charred vegetables and chicken to the pasta and toss. Serve with a herb garnish.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken and roast vegetable pasta
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