3 thick rashers streaky bacon or pancetta, diced small

olive oil

1 tbsp garlic infused oil

1 tsp chopped chives

leftover turkey, chopped fairly small

2 handfuls, baby spinach leaves

2-3 tbsp lactose free double cream

salt and pepper

To serve

200-300g gluten free pasta, cooked according to packet instructions

fresh parmesan

Serves - 2


In a heavy frying pan fry the bacon or pancetta until just crispy.

Turn the heat down, then add the spinach and a splash of water and allow to bubble for a couple of minutes.

When the pan is almost dry again add the turkey, chives and garlic infused oil and heat through.

Add the lactose free cream and season well with salt and black pepper.

Allow to bubble until the lactose free cream has reduced a little and the sauce has a nice coating consistency.

Serve tossed with the cooked gluten free pasta, with plenty of fresh grated parmesan on the table.

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 - Turkey, bacon and spinach pasta