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Chicken and Broccoli Pasta

Servings 4

Ingredients

  • 275 g Fusilli gluten free pasta
  • 350 g Broccoli
  • 1 tbsp Garlic-infused oil
  • 320 g Chicken breast mini fillets
  • 2 tbsp Butter
  • 2 tbsp Gluten free plain flour
  • 175 ml Chicken stock (I used the low FODMAP Massel 7 stock cube)
  • 175 ml Lactose-free milk
  • 60 ml Lactose-free cream
  • 40 g Parmesan
  • 1 tbsp Fresh parsley

Instructions

  • In a large pan of boiling water, add the gluten free fusilli pasta and broccoli (you can steam the broccoli on top or boil in the pan).
  • In a separate large frying pan, fry the chicken strips in garlic-infused oil.
  • In a third saucepan, add the butter, cream, chicken stock, milk and flour and stir while it heats. Season well.
  • Once the chicken is cooked through, remove it from the pan and chop into small chunks.
  • As the sauce thickens, add the parmesan.
  • Place the chicken pieces back into the large frying pan with the pasta and broccoli, then stir in the sauce.
  • Sprinkle with finely chopped parsley and serve.