Low FODMAP Summer Vegetable & Chicken Pasta

Sauteed chicken, basil, and summer fresh vegetables combine with pasta and a creamy Parmesan sauce in this Low FODMAP Summer Vegetable Chicken & Pasta recipe.

After we got our power back following the big storm (read about the derecho here), we realized that we had to restock our refrigerator. I hadn’t been in a grocery store since the pandemic started. We figured we had so much to buy, we would take our chances and go ourselves instead of having it delivered. Most people were wearing masks (except for a few selfish idiots), but I still felt overwhelmed. We were so tired. We had so much to buy. And I didn’t have a meal plan for the upcoming week.

But then I remembered this recipe that I had started developing last summer. It’s really easy with basic ingredients that I usually have in my fridge or freezer. We were buying pretty much everything, so I knew I would have what I needed. Plus, I still had the cherry tomatoes from Farmbox Direct (affiliate link) to use up (they managed to survive through everything).

I poured some wine, made up a batch of my Low FODMAP Cheesy “Garlic” Bread, and chopped some veggies. After some boiling and sauteing, dinner was ready. Electricity restored, refrigerator refilled, and our bellies full, we started to feel more at ease again. The wine helped too. This recipe for Low FODMAP Summer Vegetable & Chicken Pasta was an easy way to get back into the cooking groove.

You may like these other low FODMAP chicken & pasta recipes from my collection:

• Chicken Fettuccine Alfredo
• Chicken Pesto Presto Freezer Meal
• Chicken Parmesan Foil Packets

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Low FODMAP Summer Vegetable & Chicken Pasta

Sauteed chicken and summer fresh vegetables combine with pasta and a creamy Parmesan sauce in this healthy, quick and easy Low FODMAP recipe.

Course Main Course

Cuisine Italian

Keyword basil, chicken, gluten-free, low-fodmap, parmesan, pasta, tomatoes, vegetables, zucchini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 2 cups uncooked gluten-free spiral pasta, such as rotini or fusilli
• 1 lb. boneless skinless chicken breasts, cubed
• Salt and ground black pepper
• 2 tablespoons extra virgin olive oil, divided
• 1 1/3 cups zucchini, quartered lengthwise and thinly sliced
• ½ cup sweet corn (thawed if frozen)
• 1 cup cherry or grape tomatoes, halved
• 1 cup water
• 1 teaspoon FODY Chicken Soup Base
• 1 tablespoon finely chopped fresh basil ( or 1 teaspoon dried)
• 2 cups baby spinach, roughly chopped
• ½ cup lactose-free milk
• 1 tablespoon gluten-free flour blend
• ¼ cup grated Parmesan cheese

Instructions

• Cook pasta according to package directions. Rinse (if package instructs), drain, and set aside.
• Meanwhile, heat 1 tablespoon olive oil over medium-high heat in a large skillet. Season chicken cubes with ½ teaspoon salt and ¼ teaspoon pepper. Sauté 6 to 8 minutes, or until lightly browned and cooked through. Transfer chicken from skillet to a plate and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive over medium heat. Add the zucchini and corn to the skillet and lightly season with salt and pepper. Sauté about 4 minutes. Add the tomatoes and sauté another 4 to 5 minutes, or until vegetables are tender.
• Add the water to the skillet and bring to a simmer. Stir in the chicken soup base. Add the basil and spinach and cook until spinach is wilted. In a small bowl or glass measuring cup, whisk the flour into the milk. Slowly add the milk mixture to the skillet while stirring constantly. Continue stirring until thickened and bubbly.
• Add the Parmesan cheese, cooked pasta, and cooked chicken. Stir to combine. Simmer a couple more minutes to heat through and then serve.

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