Method

Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.

Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and lactose free cream until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash.

Recipe from Good Food magazine


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Ingredients

1 tbsp olive oil

4 boneless skinless chicken breasts

200g pack small vine tomatoes tomatoes*

3 tbsp pesto - click here for recipe

3 tbsp lactose free double cream

fresh basil, if you have it

*Do not use cherry tomatoes

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