Lemon and Herb Chicken with Tomato and Basil Pasta
Used in this recipe
Recipe: Caitlin Monson for Fody
The chicken breasts are cut into thin escalopes, seasoned with Fody Lemon & Herb Seasoning and quickly fried. Then you warm the pasta, tomato and basil sauce and spinach in the same pan.
Both the Fody seasoning and the sauce are free from onion and garlic, yet the garlic-infused oil still brings that familiar flavour. It’s an easy dinner, on the table in about 30 minutes.
Method
- Cook the pasta in plenty of salted water until al dente, following the packet instructions, then drain. Gluten-free pasta breaks up easily, so start tasting 1 to 2 minutes before the end of the cooking time.
- Slice the chicken breasts in half horizontally to make four thin escalopes. Sprinkle the seasoning over both sides.
- Heat 1 tbsp garlic-infused oil in a large frying pan over a medium-high heat. Fry the chicken for 3 to 4 minutes on each side until cooked through, in two batches if necessary. Lift out and leave to rest for a few minutes.
- Turn down the heat and add the rest of the garlic-infused oil to the pan. Add the tomato sauce, pasta and spinach and toss over the heat until the spinach wilts.
- Slice the chicken. Divide the pasta between plates, top with the chicken and finish with the Parmesan and basil.
Tips
- Look at what your gluten-free pasta is made from: rice or corn varieties are low FODMAP, whereas those made with lentil, pea or chickpea flour are only fine in small amounts. There’s more on this in our FODMAP list.
- Leftovers keep in the fridge for two days. Add a splash of water when reheating, because gluten-free pasta soaks up a lot of the sauce.
