recipe created by my amazing parents, they are the reason I love cooking and my #1 inspiration in life
dairy, grain & gluten free pasta dish with Low FODMAP, paleo and vegan options
This recipe is perfect for gatherings (your guests won’t even know this is dairy free) or keep for yourself to eat throughout the week. You can also make in large batches and freeze it!
If vegetarian/vegan, omit chicken–you can also sub tofu, jackfruit, etc.
Makes 4-6 servings
- 1 box of lentil penne (sub brown rice pasta if low fodmap)
- 3/4 lb chicken breasts
- Salt, pepper & oregano
- Olive oil
- 2 cloves garlic (omit if low fodmap)
- 1 cup almond milk
- 1 package Kite Hill vegan cream cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 1/2 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 cup fresh dill (or 3 tbsp dry dill)
Season chicken breasts with salt, pepper and oregano. Heat olive oil in medium frying pan and add chicken. Once fully cooked (165F), dice up the chicken and set aside.
Add 1 tbsp more olive oil to the pan along with the garlic. Cook for one minute. Then add almond milk and vegan cream cheese. Cook until cream cheese melts, then add lemon juice/zest and more salt, pepper & oregano.
Cook lentil pasta, then drain and rinse. Place in a large serving dish, like the one pictured. Add tomatoes, cucumber and dill. Mix well. Then add chicken and sauce. Stir until fully combined.
Serve warm and enjoy!!