This creamy Chicken and Broccoli Linguine has quickly risen to the top of my favourite pasta dishes chart thanks to its tender chunks of chicken breast which are accompanied with crisp, fresh broccoli floret heads and soft linguine which is all coated in a decadent cream cheese sauce. Linguine has to be one of my favourite pasta shapes because it holds onto the sauce you serve it with really well thanks to its flat shape which gives it a wider surface upon which the sauce can cling.
Although I tend to prefer Indian food over Chinese food, I really enjoy katsu curry sauce on occasion. The only problem is that katsu curry sauce tends to traditionally be very heavily weighted with onion and garlic, a big no-no for those who follow the low FODMAP diet. However, there are tricks which can be utilised when it comes to using onion and garlic in low FODMAP cooking, the biggest one being that you can infuse the flavours of onion and garlic into oil without them leaching FODMAPs into the oil itself. So, as long as you remove the onion and garlic from the oil in question it won’t affect your tummy.
My Mum makes a cracking dinner in which she coats chicken breasts in beaten egg and then dips them in Paxo sage and onion stuffing mix and bakes them in the oven. They’re absolutely delicious, but as anyone who follows the low FODMAP diet will tell you, onion can be a massive trigger for a lot of people, me included, so I needed to adapt Mum’s recipe to make a FODMAP friendly version.
At the start of the year I completely gave up dairy, but after ten months I have to say that I’m not noticing a massive difference when I introduce small portions of dairy cheese into my diet or drink small amounts of milk. That said, certain dairy products are still an absolute no-go for me, such as cream or really fatty cheeses like brie. However, one cheese which I can easily tolerate is feta and thankfully, along with being very tasty, feta is also a low FODMAP cheese, so it’s a win-win all round for me!