Tag: Broccoli

Chicken and Bacon Pasta Bake

INGREDIENTS

  • 2 Chicken Breasts, cooked, shredded
  • 500g Pasta, gluten free (I used Penne, but spirals or macaroni would work well as well)
  • 2 tsp Garlic Infused Oil
  • 6 rashers Streaky Bacon, sliced into 1cm thick pieces
  • 500ml Cream (lactose-free for those following a green FODMAP lifestyle)
  • 300g Corn Kernels, tinned, drained
  • 200g Spinach, roughly chopped
  • 250g Broccoli, roughly chopped
  • Salt, to taste
  • Pepper, to taste
  • 2C Cheddar Cheese, grated

INSTRUCTIONS

  1. Pre-heat oven to 190°C.
  2. Cook pasta according to packet instructions. Once cooked, drain.
  3. Over a medium high heat, heat the garlic infused oil in a frying pan.
  4. Add the bacon to the frying pan and brown both sides. Remove the pan from the heat once the bacon has cooked through.
  5. Add the bacon and the oil from the pan into a bowl, along with the drained pasta, cream, chicken stock powder, corn kernels, spinach, broccoli, and bacon. Add salt and pepper to taste.
  6. Spread the mixture into a baking dish, sprinkle over the cheese, and bake for 25 minutes until the cheese has browned.
  7. Serve immediately while warm.

SERVE WITH

A green salad.

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Sweet and Sour Chicken

Tangy: Sweet and Sour Chicken

INGREDIENTS

  • 1 C White Sugar
  • 1/2 C White Wine Vinegar
  • 2 Tbsp gluten free Soy Sauce
  • 1/2 C Tomato Sauce (FODMAP friendly)
  • 1/2 C Chicken Stock (FODMAP friendly)
  • 500g Chicken Breast, boneless, skinless chicken breasts, chopped into small bites
  • 1/2 C Cornflour
  • 1 Egg, whisked
  • 2 Tbsp Coconut Oil
  • 100g Broccoli, small florets
  • 1 Red Capsicum, cut into 1×1 pieces approximately
  • 425g tin Pineapple Chunks
  • 3 Spring Onions, green part only, thinly sliced
  • Cooked rice, to serve

INSTRUCTIONS

  1. Add the white sugar, white wine vinegar, soy sauce, chicken stock, and tomato sauce to a pot. Stir and bring to a boil. Remove from heat once combined.
  2. Add the chicken to a bowl along with the whisked egg. Stir to coat the chicken in the egg.
  3. Add the cornflour to the bowl with the chicken, and stir to coat the chicken.
  4. Heat a pan to a medium heat with the coconut oil. Add the coated chicken and quickly separate them as they will be sticking together with the coating.
  5. Fry the chicken until slightly browning on all sides.
  6. Add the capsicum, broccoli, and pineapple to the pan. Continue cooking until the chicken is cooked through.
  7. Add the sauce from step one to the pan. Cook until slightly reduced then remove from heat.
  8. Serve with rice and top with spring onions.

ALTERNATIVES

Add additional vegetables for additional colour – zucchini in half moons, green beans, carrots diced small, or corn kernels.

Switch out the chicken for pork, or remove entirely for a vegetarian option.

SERVE WITH

Cooked rice.

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