Description
Simple low FODMAP chicken spaghetti. A delicious cheesy casserole with homemade cream sauce and some extra veggies. Gluten-free and low lactose.
Ingredients
Scale
- 300 g (10.6 oz) gluten-free spaghetti
- 400 g (14.1 oz) chicken breast
- 300 g (10.6 oz) oyster mushrooms
- 1 green bell pepper
- 30 g (1/8 cup) butter
- 30 g (1/4 cup) gluten-free flour
- 1 tbsp Italian herbs
- 250 ml (1 cup) low FODMAP broth
- 120 ml (1/2 cup) lactose-free cream
- 80 g (2/3 cup) cheddar cheese
- Salt and pepper to taste
- 1 can (14 ounces) diced tomatoes
- Optional: 2 stalks of spring onion, the green part
Instructions
- Preheat the oven to 180 degrees Celsius (350 F).
- Cook the spaghetti according to the instructions on the package. When it is cooked, drain it and put aside.
- Cut the chicken into pieces and heat some oil in a pan. Fry until cooked on all sides.
- Cut the bell pepper into pieces. Scrub the mushrooms clean and cut them into pieces as well. Add to the chicken and fry for another 3-4 minutes until the vegetables are cooked.
- Season the chicken and the veggies with pepper and salt.
- Heat the butter in a saucepan until melted.
- Add the flour and Italian herbs. Cook for 2 minutes while stirring continuously.
- Stir in the low FODMAP broth and lactose-free cream while you keep stirring.
- Cook for a few minutes on medium heat until it thickens and starts to bubble.
- Remove from the heat and stir in 2/3 of the cheddar cheese. Taste and add salt and pepper to taste.
- Stir the canned tomatoes into the cream sauce.
- Grease a casserole dish. Combine the spaghetti, chicken, vegetables, and sauce in the dish.
- Sprinkle the rest of the cheddar cheese on top.
- Put the casserole in the oven for 25-30 minutes until warm and bubbly.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Casserole
- Method: Oven
- Cuisine: American