Ingredients


300g gluten free farfalle or other pasta shape

3 tbsp mayonnaise

1 heaped tsp wholegrain mustard

1 tsp maple syrup

300g cooked chicken, torn into rough pieces

2 scallions, thinly sliced - green end only

small bunch basil, leaves roughly torn

4 tomatoes, quartered, then each chunk halved

200g green beans, sliced and blanched










Method


Boil the gluten free pasta, then cool under running water.

Mix the mayo, mustard and maple syrup in a large bowl and loosen with a little water to make a dressing the consistency of double cream.

Add the gluten free pasta, chicken, scallions, beans basil and tomatoes, season to taste, then gently mix together.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Maple-mustard chicken pasta
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