Chicken Florentine – Gluten Free, Low FODMAP

 

• Quinoa noodles (I use Andean Dream fusilli style)
• Halved cherry tomatoes tossed in garlic infused olive oil, and sea salt
• 1 pound of chicken strips seasoned with sea salt
• Fresh spinach
• I cup of white wine or low FODMAP chicken broth
• Parmesan cheese for topping

 

Boil noodles in heavily salted water according to package instructions, toss in garlic infused olive oil (use a certified low FODMAP brand if necessary) and set aside

Sauté chicken strips in garlic infused olive oil and sea salt until mostly cooked (about 155 degrees), add tomatoes, wine and spinach, braise for another 5 minutes or until chicken is fully cooked and spinach is wilted down.

Serve with fresh grated parmesan cheese.

 

Cheers and God Bless!