BBQ Chicken Pasta Recipe

BBQ Chicken Pasta Recipe - a 30-minute meal that all the family will love. Coeliac-friendly and wheat-free. See the FAQ section for info on how to make this recipe dairy-free, veggie, vegan or low FODMAP.

Prep Time 10

Cook Time 20

Servings

Calories 568kcal

Ingredients

250 g dried gluten-free pasta
2 tbsp garlic-infused oil
1 red (bell) pepper diced
2 chicken breasts skinless, boneless and chopped into 1in chunks
1 tbsp gluten-free plain flour or or cornflour
2 tsp smoked paprika
1/4 tsp cayenne pepper
pinch salt and pepper
2 tbsp tomato puree
250 ml gluten-free chicken stock
100 ml BBQ sauce ensure gluten-free
1 tbsp cream cheese
50 g extra mature cheddar grated
handful spring onion greens finely chopped

Grams - Cups

Instructions

Prepare the dried gluten-free pasta according to the packet instructions, drain and set aside.
In a large pan, add the garlic oil and place over a medium heat. Add the red pepper and fry until slightly browned, followed by the chicken. Fry the chicken until sealed.
Stir in the flour, paprika, cayenne pepper and a pinch of salt and pepper. Fry for a further minute.
Add the tomato puree, stock, BBQ sauce and allow to bubble away and thicken up for around 10 minutes.
Once thickened a little, mix in the cream cheese and then add the cooked pasta.
Finish with grated cheese and chopped spring onion greens.

Nutrition