For the chicken

3 cooked chicken breasts, skinned, boned, and sliced

½ lemon, juice only

300g gluten free pasta, cooked and drained

For the dressing

4 tbsp fresh low FODMAP green basil pesto

6 tbsp mayonnaise

½ lemon, zest and juice

salt and freshly ground black pepper

2 tbsp olive oil

To serve

25g/1oz pine nuts, toasted

micro salad

basil leaves

Grated Parmesan


Cook the gluten free pasta according to packet instructions.  Drain, drizzle with olive oil and set aside.

To make the dressing, put the low FODMAP pesto, mayonnaise,lemon juice and lemon zest in a large bowl, season with salt and pepper and mix to combine.

Mix the dressing and gluten free pasta together.  Serve into pasta bowls then top with the sliced chicken breast.

Scatter over the Parmesan, toasted pine nuts, micro salad and basil leaves to finish.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Pesto lemon chicken