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
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