One Pan Lemon & Rosemary Butter Chicken and Pasta (low FODMAP)
30 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 3
This delicious chicken and pasta dish is tangy, creamy, and incredibly flavorful. I was in Mexico when I developed the recipe, so I used Mexican limons but you can use Meyer or regular lemons as well. The rosemary, limon, Dijon, and garlic-infused olive oil make a truly delicious combination.
Ingredients
3 tablespoons garlic-infused olive oil
2 tablespoons Dijon mustard
2 spring onions or green onions (green part only), chopped
2 tablespoons chopped fresh rosemary
2 pounds boneless skinless chicken breasts or thighs
3 tablespoons salted butter
1 lemon or limon, sliced
1 1/2 cups gluten-free spaghetti or linguine broken into 2-inch pieces (I used Rummo Gluten-free linguine)
2 1/2 - 3 cups low FODMAP chicken broth (I used Gourmend Organic Chicken Broth, use code IBSGC15 for 15% discount)
2 cups chopped kale or spinach.
Juice of one lemon or limon
For serving:
1/2 cup crumbled Feta
Juice of 1 lemon or limon
Rosemary sprigs (optional)
Directions
(1) Prepare chicken: Trim any fat around the edges of the chicken and slice thick pieces of chicken in half horizontally. This next step is optional but adds to the flavor and texture of the meat. Season both sides of each piece of chicken lightly with Kosher salt. Put on a plate, cover with plastic wrap, and refrigerate overnight or at least 4 hours before cooking.
(2) Prepare: Preheat oven to 400 degrees F. Chop the spring onion greens and rosemary, and juice the limon or lemon.
(3) Make marinade: In a bowl large enough to hold the chicken, mix 2 tablespoons garlic-infused olive oil, Dijon mustard, chopped spring onion greens, chopped rosemary, and a sprinkle each of salt and pepper. Add the chicken to the bowl and spoon the marinade over the chicken to coat both sides of all pieces.
Make-ahead note: At this point, you can leave the chicken in the marinade, covered, in the refrigerator until you’re ready to cook it.
(4) Sear the chicken: Heat 1 tablespoon garlic-infused olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices to the pan. Remove the chicken and the lemon slices from the skillet and set them aside on a plate.
(5) Add remaining ingredients: Add the gluten-free pasta. Cook until the pasta, stirring intermittently until it is toasted, about 2 minutes. Add the broth, kale or spinach, and Limon or lemon juice. Season with salt and pepper. Bring to a boil over medium-high heat. Put the chicken, Limon or lemon slices, and any juices left on the plate back into the skillet.
(6) Finish: Bake, uncovered for 15 minutes or until the chicken is just cooked through. Remove from the oven and let cool for a few minutes before serving. Meanwhile, combine the feta and the lemon juice in a small bowl.
(7) Plate and serve: Spoon the pasta, spinach, and sauce into bowls. Layer on the chicken and Limon or lemon slices. Top with the feta and lemon juice and garnish with rosemary if you like.
Eat and enjoy every bite because you can!
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