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Chicken & 3 Greens Pasta

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SIMPLE | EASY | FLAVOURSOME... need I say more?

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Chicken & 3 Greens Pasta
Gluten Free | Low FODMAP

Serves 1 - 1 serve is LF


1/4 cup shredded chicken (cooked) 

100g Spaghetti (Gluten Free) 

1/2 cup chopped broccolini (use both stem and head)

1/2 cup rocket 

1/4 cup finely chopped Spring Onions (dark green part only)

1 TBSP Garlic Infused Olive Oil 

1 TBSP Pine Nuts (lightly toasted) 

2 TBSP Toasted Bread Crumbs (GF)

1 small red chilli (less than 28g) deseeded and finely chopped

Salt and Pepper to season 

2 TBSP Pecorino cheese grate


Boil water in a medium saucepan on the stove top with some salt. 


Cook the pasta according to the packets instructions. In the last minute of the cooking time, add in the broccolini to the cooking water and allow to cook slightly with the pasta. Drain both well

While the pasta is cooking heat 1/2 TBSP of the garlic infused olive oil in a fry pan. Add in the chilli and cook until the chilli has softened slightly. 

Once pasta & broccolini is cooked and strained, pour back into sauce pan and add in the chilli + oil from pan, rocket, spring onion, pine nuts and chicken. 


Sprinkle over the pecorino and cover pan for 1-2 minutes to allow the cheese to melt slightly. Toss the pasta, add in a little extra garlic infused olive oil to taste and season with salt and pepper.


When ready to serve sprinkle with the bread crumbs and enjoy!





Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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