Low-FODMAP Creamy Pesto Chicken and Pasta
Ingredients – Pesto
2 cups fresh basil leaves (no stems)
2 tbsp. toasted almond slivers
1/2 cup garlic-infused olive oil
1/2 cup freshly grated Parmesan cheese
Directions – Pesto
Combine basil leaves and almonds in a food processor and combine until finely minced.
If possible, leave the machine running slowly and drizzle the oil in until the mixture is smooth. Otherwise, add the oil in 2 – 3 sections until smoothly processed.
Add the cheese and process for a few seconds, long enough to combine.
Store the pesto in the refrigerator if serving on its own. Otherwise, place to the side while you make the cream sauce.
Ingredients – Cream Sauce
3 tbsp. butter
3 tbsp. gluten-free flour
1 1.2 cups milk (I use almond)
salt and pepper to taste
Directions – Cream Sauce and Final Dish
Melt the butter in a small saucepan over medium heat.
Whisking constantly, add the flour to make a roux. Cook for about 2 minutes.
Slowly add the milk, whisking to fully incorporate. Bring to a simmer and cook until the sauce is thickened.
Stir in the pesto you made earlier and season with salt and pepper as needed.
Pour over cooked pasta and chicken and serve with herb garnish. Enjoy!
