Fody's Lemon Herb Chicken with Tomato Basil Pasta



Prep Time

10 min.

Cook Time

20 min.



340g gluten free rotini pasta (made with low FODMAP ingredients)

2 medium chicken breasts, sliced in half length-wise

1 Tbsp Fody’s Lemon & Herb Seasoning

2 Tbsp Fody’s Garlic-Infused Olive Oil

1 jar Fody’s Tomato Basil Sauce

2 cubs baby spinach

Grated parmesan cheese (for serving)

Fresh basil, sliced thin (for serving)

  1. Boil the gluten-free gut friendly pasta according to the package’s directions, then drain it and set it aside.
  2. Next, heat 1 tablespoon Fody’s Garlic-Infused Olive Oil in a large pan over medium-high heat. While the pan is heating, season both sides of your chicken breasts with Fody’s Lemon & Herb Seasoning. Once the pan is hot, place your chicken in the pan and cook for 3-4 minutes per side or until the chicken is cooked all the way through. (You might need to do this in batches so you don’t overcrowd the pan.) Then transfer your lemon herb chicken to the tray once done and slice it right before serving.
  3. Next, heat your remaining 1 tablespoon Fody’s Garlic-Infused Olive Oil in the same pan over medium heat. Then add your pasta and spinach and heat until the pasta is warm and your spinach begins to wilt.
  4. To serve, top each bowl of gut-friendly pasta with your sliced lemon herb chicken and sprinkle grated parmesan and fresh basil over the top.

    Recipe created by Fody/Caitlin Monson.

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