Description
With sweet cherry tomatoes, oregano chicken, and homemade pesto, this Low FODMAP Pesto Pasta with Grilled Chicken is a meal-in-one you won’t want to miss!
Ingredients
Scale
Roasted Tomatoes
- 16 cherry tomatoes, halved
- 1 tablespoon garlic-infused olive oil
Pasta
- 8 ounces brown rice rotini or penne
Grilled Chicken
- 4 small boneless, skinless chicken breasts (or 2 larger breasts sliced in half crosswise)
- 1 tablespoon garlic-infused olive oil
- 1 teaspoon dried oregano
Pesto
- 1 ½ cups fresh basil leaves
- ¼ cup fresh chives
- ¼ cup pine nuts
- 2 tablespoons fresh lemon juice
- ¼ cup garlic-infused olive oil
- Sea salt or kosher salt
Instructions
- Preheat oven to 350°F. Toss cherry tomato halves with olive oil and spread evenly onto a sheet pan. Roast until skins are wrinkled and slightly caramelized; about 30 minutes.
- Meanwhile, prepare pasta according to package instructions.
- Preheat tabletop grill. Place chicken breasts, olive oil, and oregano in a large bowl and toss to mix. Grill chicken until done. Cool slightly before slicing.
- Meanwhile, place basil, chives, pine nuts, lemon juice, and olive oil in a blender. Blend until smooth. Season with salt.
- Once pasta is cooked, drain and return it to the pot. Add the pesto to pasta and stir until pasta is well-coated.
- Serve the pasta warm topped with sliced chicken and roasted tomatoes.
Notes
Cherry Tomatoes: A low FODMAP serving is 5 cherry tomatoes or 75 grams
Pine Nuts: A low FODMAP serving is 1 tablespoon or 14 grams
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Italian-Inspired