CREAMY CHICKEN & VEGETABLE PASTA BAKE

A delicious low FODMAP recipe for the whole family. Serves 6

INGREDIENTS

• 250g dried gluten free penne pasta

• 1 tablespoon olive oil

• 1/4 stalks spring onion, green section only, sliced

• 500g chicken breast or roast chicken roughly chopped

• 1 eggplant, diced

• 1 capsicum, diced

• 1 zucchini, diced

• 250g of pumpkin, peeled and diced

• 1 tablespoon chopped fresh sage

• 1 tablespoon rosemary

• 1/2 cup gluten free chicken stock

• 250ml soy milk (made with soy protein)

• 2 tablespoons gluten free corn flour

• 50g baby spinach

• 1/4 cup grated hard cheese

• 1/2 cup gluten free breadcrumbs

• mixed salad leaves to serve

METHOD

1. Preheat oven to 200°C (390°F)

2. Cook pasta in a saucepan of boiling water, per packet directions. Drain and cover to keep warm

3. Heat oil in large deep frypan over medium-high heat. Add spring onion. Cook stirring occasionally for 5 minutes or until onions are soft and translucent.

4. Add chicken. Cook stirring with wooden spoon for 5-8 minutes or until meat becomes tender and brown.

5. Add eggplant, capsicum, zucchini and pumpkin and mix well.

6. Add sage, rosemary, stock and soy milk. Simmer uncovered for 5 minutes or until pumpkin is tender.

7. Combine cornflour with 2 tablespoons of water and stir into sauce. Cook stirring for 2 minutes or until sauce boils and thickens. Add spinach and pasta. Stir to combine.

8. Spoon mixture into an ovenproof dish. Sprinkle with combined cheese and breadcrumbs.

9. Bake for 20-30 minutes or until breadcrumbs are golden.

Creamy Chicken and Vegetable Pasta Bake