Description
This low FODMAP baked pasta with chicken and cream cheese is based on a recipe by Jamie Oliver. A delicious creamy pasta. Also gluten-free and lactose-free
Ingredients
Scale
- 320 g gluten-free spaghetti
- 400 g chicken thigh, cut into cubes
- 200 g zucchini, cut into cubes
- 160 g lactose-free crème fraiche
- 160 g lactose-free cream cheese
- Two tbsp garlic-infused olive oil
- 200 ml white wine
- 150 g parmesan cheese
- Fresh basil
- Salt and pepper
Instructions
- Pre-heat the oven to 200 degrees Celsius.
- Heat the olive oil in a pan. Add two cloves of garlic to the oil when the oil is hot and leave this to simmer for a while. Remove the garlic when it starts to smell and browns.
- Add the chicken thighs to the oil and season with salt and pepper. Bake until all sides are browned. Add the zucchini to the chicken. Pour in the wine and lower the heat. Leave the mixture to simmer until the chicken is done and the wine has evaporated a bit.
- Boil the spaghetti according to the instructions on the package and drain it.
- Add the Crème Fraiche and the cream cheese to the chicken mixture and heat it until it almost starts to boil. Flavor the sauce with pepper and salt. Turn off the heat.
- Add the spaghetti to the sauce and also, add ¾ of the Parmesan cheese and the fresh basil. Stir everything together.
- Divide the pasta over a greased oven dish and divide the rest of the cheese on top. Put the pasta in the pre-heated oven for about 10-15 minutes until the top of the pasta has browned.
- Divide the baked pasta over the plates and serve some extra Parmesan cheese with it.
- Prep Time: 20 min
- Cook Time: 15 min