Low-FODMAP Lemon Butter Chicken with Pasta; Gluten-free

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Chicken breasts in a lemony, butter sauce over pasta.  Who doesn’t want to enjoy that for dinner tonight?

You DEFINITELY will, especially when you see how simple and quick this low-FODMAP recipe is.  Ready in about 30 minutes!

This low-FODMAP Lemon Butter Chicken is moist and flavorful, and easily modified for additional herbs, or a different noodle selection; I love low-FODMAP, gluten-free penne, rotini, farfalle and egg noodles or linguini.  We have so many choices now!  My low-FODMAP Grocery Shopping Blog has some of my preferred brands.

You may also love:

And my low-FODMAP Best Chicken Recipes Collection.  Or over 350 more low-FODMAP recipes right here on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Lemon Butter Chicken over Pasta; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 4

Prep time: 5 min

Cook Time: 25 min

Total time: 30 min

Ingredients

  • Four 4 ounce  uncooked boneless skinless chicken breasts (16 ounces chicken breast)
    • Can also use pre-cut chicken breast strips or tenderloins, if they have no added onion or garlic seasoning
  • 1/3 cup low-FODMAP, gluten-free all-purpose flour
  • 4 tablespoons butter; divided
  • 2 tbsp chopped chives or green scallion tips
  • 1 tablespoon shallot or onion infused oil
    • Check out my low-FODMAP recipe swap blog for places to buy infused oils
    • Infused oils provide all the flavor of your favorite herbs without any of the FODMAPS!
  • 1 cup low-FODMAP chicken broth/stock
  • 3 tablespoons fresh lemon juice (about 1 medium lemon)
    • Do not substitute lemon concentrates, the flavor is not the same and these products are not confirmed as low-FODMAP
  • 8 ounces low-FODMAP, gluten-free Penne or Farfalle Pasta
  • Salt and pepper to taste
  • Parmesan cheese, fresh chives, parsley or rosemary for garnish (optional)

Directions

  • Slice raw chicken crosswise into narrow strips; the thinner your chicken, the faster it will cook
    • Using a mallet to pound the chicken into uniform thickness can also be helpful
  • Place low-FODMAP flour in a shallow dish or plate and dredge chicken pieces in it to coat
  • Heat a large pan over low heat and add the 2 tablespoons butter
    • I used a large nonstick skillet
    • You do not want the butter to burn
  • When butter is melted, add the chives, and allow them to infuse the butter for 1-2 minutes
  • Next, increase heat as necessary to medium or medium low (depending on your stovetop), and add the chicken strips to brown on both sides, until cooked through (about 3-5 minutes)
    • You may need to do this in 1-2 batches
  • While cooking chicken, in a separate saucepan, boil water and cook pasta until al-dente style (slightly firm)
    • This should take about 7- 10 minutes depending on your choice of noodle shape
    • When done, drain pasta, then toss with infused oil and set aside for later
  • Once chicken is cooked, place in covered dish to keep warm
  • Add low-FODMAP chicken broth to the pan and allow to simmer over medium-high heat
  • Add lemon juice, and boil until mixture is reduced to about 1/3 cup (about 4 to 5 minutes)
  • Remove from heat and add remaining 2 tablespoons butter
  • Return chicken to pan and heat through
  • Taste sauce, and add salt and pepper as desired
    • Depending on your chicken broth, it may need more or less salt
  • Put the low-FODMAP, gluten-free prepared pasta in the pan and stir with the chicken to coat the pasta with sauce
  • Garnish with fresh chives, parsley, parmesan cheese or other fresh herbs

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