1 tbsp olive oil

2 boneless skinless chicken, cut into chunks

1 tbsp garlic infused oil

100g pancetta

400g can chopped tomatoes

150ml low FODMAP chicken or vegetable stock

3 roasted red peppers in brine, from a jar or deli counter, chopped

Parmesan to serve


Heat the oil in a pan, add the chicken and pancetta, then fry quickly until lightly coloured. Add the garlic infused oil, then stir briefly.

Tip in the tomatoes, stock and a little seasoning, and bring to the boil.

Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through.

Serve with gluten free pasta and a green salad.

Recipe adapted from: Good Food

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