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Low FODMAP Recipe : Tagliatelle with grilled chicken & tomatoes

Ingredients

500g skinless chicken breasts

zest and juice 1 lemon

1 tbsp chopped tarragon or 1 tsp dried

2 tsp olive oil

8 small tomatoes, halved

300g gluten free tagliatelle

Method

Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper.

Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins.

Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil.

Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.

Meanwhile, cook the gluten free pasta in a large pan of boiling water according to pack instructions.

Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks.

Add to the pasta with the tomatoes, cooking water and pan juices. Toss everything together well and serve.

Recipe from Good Food magazine

More  Recipes

FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.

The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.

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