Low FODMAP Chicken & Mushroom Ragout
Ingredients
- 1 lb. boneless and skinless chicken breast 450g
- 2 medium-sized carrots
- 6.5 oz canned champignon mushrooms 184g
- 6 cherry tomatoes
- ¼ cup tomato puree 60ml
- ⅓ teaspoon dry thyme
- ½ teaspoon dry sage
- ½ teaspoon ground rosemary
- ¾ cup water 180ml
- salt to taste
- pepper to taste
- cooking oil enough to cover the bottom of your pan
- 11 oz brown rice pasta - for LOW FODMAP or gluten-free option or any other pasta according to your taste 310g
Instructions
- Cut boneless and skinless chicken breast into small to medium size cubes.
- Peel carrots. Cut one carrot into small cubes.
- Finely grate one carrot. It must be finely grated so that it can make the sauce thick.
- Open the canned champignon mushrooms, drain, and rinse them. Set them aside.
- Cut cherry tomatoes into wedges.
- Add the oil to a saute pan and heat over medium heat.
- When the oil gets hot, add finely grated carrot and saute it while constantly stirring it. Saute it for a few minutes or until the carrot starts getting a pale orange color.
- Add chicken cubes, and saute them with constant stirring until the outside of the chicken is no longer pink.
- Add champignon mushrooms and carrot cubes to the chicken and saute it with constant stirring for a minute or two. The carrot cubes have to start becoming tender, but not completely fork tender.
- Season it with dry thyme, dry sage, ground rosemary, salt and pepper. Stir it to combine.
- Add tomato puree, and stir it to combine. Add water, cherry tomato, stir it, and let it simmer until majority of the water evaporates. The LOW FODMAP Chicken ragout has to be thick.
- Add cooked pasta to the LOW FODMAP Chicken & Mushroom ragout and toss gently to combine it with the sauce.