Chicken & Vegetable Pesto Pasta (Low FODMAP, GF, DF)
Prep time
Cook time
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A filling low FODMAP, gluten-free, & dairy-free meal full of veggies, protein, healthy fats, and whole grains.
Recipe type: Main Dish
Cuisine: Italian
Serves: 4 servings
  • 1 lb chicken tenders smothered in olive oil and sprinkled with salt & pepper
  • Large handful green beans, ends trimmed, cut into 2" pieces
  • 1 small zucchini, sliced into half moons
  • 1 batch Lemony Basil Spinach Pesto (or you can simply make a pesto from basil leaves, olive oil, salt, pepper, and your favorite nut/seed- hazelnuts are my current favorite and are low FODMAP if you stick to just 10 nuts per serving)
  • 2 cups Trader Joe's Brown Rice Penne (or your favorite GF Low FODMAP Pasta)
  1. Make pesto in a food processor.
  2. Cook pasta according to package instructions.
  3. In a large skillet, cook chicken tenders over medium heat for 3-4 minutes per side or until browned on both sides and cooked throughout. Transfer to a small plate.
  4. Add a little extra olive oil to the pan, if needed. Saute green beans until tender, then add zucchini and cook for just a minute or two. Return chicken tenders to pan to warm them up, then turn off heat and stir in cooked noodles and pesto.
Best served immediately. Brown rice pasta tends to dry out when it is stored in fridge and then reheated.
Recipe by Bridgetown Nutrition at