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Low Fodmap Chicken Alfredo Pasta Bake
Ingredients
  • subheading: Chicken:
  • 450 g   chicken breast fillets (cut into chunks)
  • Drizzle of   olive oil
  • Season with   salt & pepper
  • subheading: Alfredo Sauce:
  • 4 tbsp   dairy free spread (olive oil spread or butter)*
  • ¼ cup   gluten free all purpose flour*
  • 750 ml (3 cups)   low FODMAP milk*
  • 57 g (½ cup)   colby, cheddar or vegan cheese (grated)*
  • 2 tbsp   parmesan (optional) (grated)
  • ½ tsp   dried basil*
  • Season with   salt & pepper
  • subheading: Other Ingredients:
  • 240 g   gluten free pasta*
  • 120 g (4 cups)   baby spinach (roughly chopped)
  • 180 g (2 cups)   broccoli (cut into florets)*
  • 20 g (½ cup)   green onions/scallions (green tips only, finely sliced)*
  • 57 g (½ cup)   colby, cheddar or vegan cheese (grated, for topping the pasta dish)*
  • 2 tbsp   fresh sage (finely chopped)
  •  
  • note: See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
  • subheading: Equipment:
  • large frypan
  • large saucepan
  • medium saucepan
  • large deep oven dish
Steps
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