Slow roasted vegetables tomato low fodmap diet pasta sauce 375g

Simply cook your favourite gluten free low FODMAP pasta, heat this delicious pasta sauce for 1-2 minutes, stir through warm cooked pasta and serve. Yum!

Enjoy this meal, it has been tested to be low in FODMAPs per serve when cooked and served as instructed.

Flavour Variations: You might also like to sauté 200g of lean diced chicken or lean beef mince in a large frypan until cooked, or heat plain canned tuna in frypan until warmed.  Add pasta sauce and cooked pasta, stir through to combine well and enjoy!

STOVE TOP

Open the pouch and pour pasta sauce into a medium saucepan. Heat over med/high heat for 1-2mins, giving it a regular stir. Pour over your cooked pasta, stir through and enjoy!

MICROWAVE

Open the pouch and pour the pasta sauce into a microwave-safe container. Cover and heat on med/high for 2 minutes or until heated through. Remove carefully, pour over your cooked pasta, stir through and enjoy!

(Note: Instructions based on 1000W microwave. Appliances vary considerably so please adjust cooking times accordingly. Use care as the container and contents will be hot.)

Tomato (78%) (Contains Citric Acid), Slow Roasted Vegetables (12%) (Eggplant, Red Capsicum, Canola Oil), Tomato Paste (6%),Olive Oil, Herbs (0.8%), Salt, Lemon Juice, Yeast Extract, Black Pepper, Spices

None declared

Chicken & Spinach Parmigiana

 

Serves 4

INGREDIENTS

4 small chicken fillets, flattened with a rolling pin
4 tbsp gluten free flour
Salt & pepper
1 egg
1/2 cup water
2 cups gluten free breadcrumbs
1 tsp dried parsley flakes
Zest of 1 lemon
Oil for frying
1 sachet (375g) FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce
100g baby spinach leaves
1 cup lactose free cheese, grated
Salad to serve
Basil leaves to garnish

METHOD

Preheat the oven to 200C.
Place the flour, salt & pepper into a plastic bag shake to combine.
Add the flattened chicken breasts to the bag and shake to coat well.
Whisk together the egg and water in a small bowl and use one hand to dip in the chicken breasts one at a time. Drain off excess liquid.
Combine breadcrumbs, dried parsley and lemon zest in a shallow bowl. Place each chicken fillet into breadcrumb mixture and coat thoroughly.
Heat oil in a large non-stick pan over a medium heat and cook the crumbed chicken breasts for about 4 minutes each side until golden in colour.
Remove the chicken from the pan and rest on absorbent paper. Place onto a baking tray lined with baking paper.
Top each chicken breast with 2 -3 tablespoons of FODMAPPED Slow Roasted Vegetable Tomato Pasta Sauce, then cover with generous layer of baby spinach leaves.
Finally top with the cheese and bake the Parmigiana for 12 -15 minutes until cheese is golden and bubbly.

To Serve: Serve Chicken Parmigiana with tossed salad and a wedge of Lemon.

NOTES

If gluten free bread crumbs are not available, use rice crumbs or spelt bread crumbs.