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Cook the gluten free pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.

Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic oil, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.

When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.

Recipe from Good Food magazine


250g gluten free pasta, such as tagliatelle

2 tbsp olive oil

2 skinless boneless chicken breast fillets, cut into small pieces

1 tbsp garlic infused oil

142ml lactose free cream

3-4 tbsp roughly chopped fresh tarragon leaves

100g spinach leaves, thick stems removed

lemon wedges, to serve

Low FODMAP Recipe

Chicken & tarragon pasta

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