3 tbsp olive oil

3 large boneless chicken thigh, skin removed, cut into strips

5 rashers bacon, chopped

1 tbsp garlic infused oil

salt and freshly ground black pepper

300ml/10fl oz lactose free double cream

450g/1lb  gluten free pasta

handful fresh basil, torn, plus extra for garnish

200g/7oz lactose free cheddar or Parmesan, grated, plus extra to garnish

Serves - 2


Cook the gluten free pasta according to packet instructions in a pan of salted boiling water, then drain.

Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.

Add the garlic infused oil and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the lactose free cream and warm through.

Add the creamy sauce to the cooked, drained pasta and stir well.

To serve, stir in the basil and cheddar spoon onto serving plates. Garnish with extra grated cheese and basil leaves.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Creamy chicken, bacon and basil pasta