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Servings: 2
Prep Time: 15 minutes
Cook Time: 20 minutes

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Ingredients:

• 8 oz chicken breast (skinless, boneless)
• 1 tbsp olive oil (or avocado oil for gentle digestion)
• 8 oz pasta (e.g., rice or corn-based, low-FODMAP)
• 1/4 cup zucchini (peeled and finely grated or pureed)
• 1/4 cup carrot (steamed and blended)
• 1/4 cup baby spinach (pureed with a bit of water)
• 1/2 cup lactose-free cream or coconut milk
• 1/4 tsp salt (or to taste)
• 1/4 tsp turmeric (anti-inflammatory and gentle on the stomach)
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)

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Instructions:

1. Prepare the pasta:

• Cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water for later use.

1. Cook the chicken:

• Slice the chicken into thin strips or bite-sized pieces.
• Heat olive oil in a pan over medium heat. Add the chicken, season lightly with salt, and cook until golden brown and cooked through (~5-7 minutes). Set aside.

1. Make the vegetable sauce:

• In a small pan, warm the pureed spinach, zucchini, and carrot over low heat. Add the lactose-free cream or coconut milk and stir until smooth.

1. Combine everything:

• Add the cooked pasta and chicken to the vegetable sauce. If the mixture seems too thick, stir in reserved pasta water until the desired consistency is reached.
• Stir in turmeric for added anti-inflammatory benefits, and optional nutritional yeast for a cheesy flavor.

1. Serve:

• Serve warm. If tolerated, add a sprinkle of parmesan or extra nutritional yeast on top.

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