Creamy Fettuccine – with a twist

Creamy Fettuccine – with a twist

There’s nothing like an indulgent bowl of creamy pasta. Unfortunately, most recipes are flavoured with onion and garlic, which we know is a FODMAP no-no! This dish is very wholesome with chicken, broccoli and leek leaves, which are great FODMAP friendly substitute for onion... 😉

This dish is super easy and quick to make! It serves 4 so the whole family will be full with no tummy aches!

Ingredients:

  • 1 head of broccoli
  • 1 skinless chicken breast (about 250 grams) 
  • Garlic infused olive oil 
  • ⅔ of a cup of Leek leaves finely sliced
  • 350g gluten free fettuccine (Barilla makes a good one)
  • 300ml light lactose free thickened cream 
  • ¼ cup of white wine 
  • Zest of 1 lemon
  • Salt and pepper to taste 
  • Chilli flakes to taste (we used 1 tsp)
  • Freshly grated parmesan to taste 

Instructions:

  1. Bring a large pot of salted water to the boil to cook the broccoli and pasta.
  2. Place the broccoli into the water for 2 minutes, then remove and place on a cutting board. Once cooled, chop the broccoli into florets and then small bite sized pieces.
  3. Next add the pasta to the water and cook according to packing instructions
  4. While the pasta is cooking, coarsely mince the chicken with a knife
  5. Heat 1-2 tablespoons of the garlic infused oil in a very large frying pan over a medium to high heat.
  6. Fry the chicken in the garlic infused oil until lightly browned and cooked through; remove from pan and set aside in a bowl. 
  7. Next add the leek straight into the pan and cook until soft and bright green in colour. 
  8. Add the chopped broccoli and chicken back into the pan and fry for a further three to five minutes.
  9. Add the cream to the pan and stir well, then drop the heat to a simmer. 
  10. When the pasta is cooked, drain and set aside ¼ of the pasta water.
  11. Add the pasta, pasta water and wine to the sauce in the pan and mix well.
  12. Bring the heat up back to a medium and stir all ingredients together,
  13. Add the lemon zest, a decent crack of salt and pepper.  
  14. Serve pasta with grated parmesan to taste. Add extra salt, pepper and chilli flakes if desired. 

As always, let us know if you recreate this dish! We love hearing from you!

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