Method

Heat the oil in a large casserole dish. Add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the gluten free flour and stir it into the mixture. Tip in the stock and season. Cover and simmer for 10 mins – or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the lactose free cream and the pesto, stirring until the cream has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.

Meanwhile, place the pumpkin in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the pumpkin with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.

Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 gluten free lasagne sheets, then the pumpkin and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix the remaining lactose free cream until slightly thickened to  – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

Recipe from Good Food magazine

Ingredients

2 tbsp olive oil

1 tbsp garlic infused oil

4 skinless chicken breasts

1 tbsp gluten free plain flour

600ml chicken stock

500g tub lactose free double cream

190g  pesto - click here for recipe

bunch basil, leaves picked and chopped, save a few small whole leaves to serve

1 small pumpkin, peeled, deseeded and cut into chunks

good grating of nutmeg

12 gluten free lasagne sheets

85g Parmesan, grated

50g pine nuts

Low FODMAP Recipe

Chicken, pumpkin & pesto lasagne

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