Ingredients
With chicken and mushroom
- 1 clove garlic
- I red chilli, Deleted if you want
- 4 sprigs parsley
- 1/2 red capsicum, Roughly chopped
- 100 grams zucchini, Roughly chopped
- 30 grams oil
- 300 grams water
- 100 grams mushrooms, Sliced in thick pieces
- 200 grams Cream / cream for cooking / lactose free cream or evaporated milk, To meet your dietary need
- 1 tablespoon Vege stock paste
- 250 - 300 grams Gluten Free Pasta, Long pasta should be broken at least in half, but nay shape can be used
- 300 grams chicken, Chopped into bite sized pieces
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place garlic, chilli and parsley into the bowl and chop for 3 sec / speed 7.
2. add capsicum and zucchini and chop 3 sec/ speed 5. Scrape down sides of bowl
3. Add oil and saute 3 min / varoma / speed 1
4. Add chopped mushrooms, water, cream and stock and cook 10 min / 100 deg/ speed 1.
"Counter-clockwise operation" 5. Add pasta and push into the sauce with the spatula. Add chopped chicken. Cook for 7 - 10 mins ( or until the pasta is just cooked).
"Counter-clockwise operation" / 100 deg / speed 1. 6. Allow the sauce to stand and thicken before serving.
Method:
Tip
You can always add a handful of spinach or swap VegEs to other fructose frienldly ones.
This is a variation of the creamy pasta in EDC, but was such a nice combination I wanted to record it.
Thermomix Model
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Recipe is created forTM 31
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Comments
Fresh mushrooms are no longer on my list, but I am tolerating tinned champignons, which I believe are lower FODMAP so I am substituting them. Garlic is still ok for me, but I know not for some.
Interesting that on the Monash University FODMAP app I see that mushrooms are not FODMAP friendly, nor is garlic as specified above. However, red chili is assessed as being FODMAP friendly. I'm aware that different people have different FODMAP sensitivities. Some can be sensitive to polyols where others are fine with those and are not tolerant of fructose, lactose or one or more of the other sugars in the anacronym.
Both are ok for me 4 years or so after initial diagnosis, so I forget others can't tolerate them. I am still no good with onion or too much wheat.
Just a note that garlic and red chilli are not FODMAP friendly foods. Green chilli is ok, garlic is a definite no-no.