Cheesy Mustard Sauce Chicken Pasta – Gluten Free, Low FODMAP
I love this pasta! I adapted this recipe from Half Baked Harvest’s Creamy Sun-Dried Tomato Chicken Pasta to make it GF and low FODMAP and it is my new favorite!!!
- 1 box of quinoa noodles (I use Andean Dream fusilli style)
- 1 pound of chicken tenders
- 1 tablespoon of Italian seasoning
- Salt and pepper
- Garlic infused olive oil
- 1 tablespoons of butter (optional)
- ¼ cup shredded cheese (I used a blend of fontina, parm, asiago & provolone)
- ¼ cup sun-dried tomatoes
- Arugula
- 1 tablespoon deli mustard (check for garlic free brand)
- 1-2 tablespoons of sour cream (I used lactose free by Green Valley Organics)
Sauté chicken strips
in garlic infused olive oil, butter, sea salt, pepper and Italian seasoning (about
2 teaspoons per pound but ratio is to taste) until cooked through
Remove chicken from
pan; add water, noodles and more Italian seasoning; boil until noodles are done
and water is absorbed – I start with 1 cup of water and add more as needed
Add sour cream, deli
mustard and cheese; stir until combined
Add tomatoes, chicken
and arugula back to pan
Note: you could also
top this with green onion for serving
Cheers and God
Bless!
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