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1 tbsp olive oil

2 boneless skinless chicken, cut into chunks

1 tbsp garlic infused oil

200g new potatoes, cut into chunks

400g can chopped tomatoes

150ml low FODMAP chicken stock

3 roasted red peppers in brine, from a jar or deli counter, chopped

To serve

Gluten free pasta and salad


Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil.

Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Serve with gluten free pasta for mopping up the juices.

Recipe adapted from: Good Food

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