This Tuscan chicken pasta salad was absolutely delicious! This was also a simple and easy meal to make FODMAP friendly for me too!
It’s almost summer! I can feel it! I had to turn the air conditioner on and it’s not working. Gotta get that repaired. I get to water the grass twice a day because we are trying to get new grass seed in and we planted the garden and now get to weed it.
But tonight it’s all about the pasta. Pasta is a lifesaver when it’s hot outside.
This Tuscan chicken pasta is amazing and has all the flavors of an Italian night. Eat it on the porch and you’ll feel like you’re there! This is also easy to customize so you don’t have to eat the same meal twice!
TUSCAN CHICKEN PASTA
12 oz pasta (penne, etc) (Use gluten free for FODMAP version)
1 tbsp olive oil
3 lb bag cooked boneless, skinless chicken breasts cut into strips
6 slices bacon cooked and crumbled or 2 links Italian sausage cooked and cut into bite sized pieces
2 cloves garlic (omit for FODMAP version)
2 cups petite diced tomatoes (fresh or canned)
3 cups baby spinach or broccoli (florets only for FODMAP version)
1/2 cup heavy cream (use dairy free for FODMAP version)
1/3 cup fresh grated Parmesan
1 tsp basil
Salt and pepper to taste
1. Cook pasta according to package directions. While the pasta is cooking, continue to make the rest of the meal.
2. In a pan cook chicken, bacon or sausage, garlic, tomatoes and spinach or broccoli on medium heat. When spinach has wilted (or after approximately five minutes of cooking), add the cream, freshly grated parmesan, basil and salt and pepper.
3. Toss the mixture in the pasta and serve. Garnish with additional parmesan cheese if desired.