Nacho Pasta (Low-FODMAP)

You don’t grow up in a Southern church without attending a potluck or two, right?

Well, I’ve always been a pretty picky potluck-eater…even before my low-FODMAP days. However, there was always one dish I actively looked for every time I went to a church potluck: this delicious nacho salad a family friend would make. It was basically a pile of cheesy, crunchy, nacho-y goodness, and I would grab a plate-full of it for my entire meal every time it was available.

Fast forward to my low-FODMAP years, and I decided to undertake a similar dish. It’s not super-easy to replicate because several of the main ingredients were either high-FODMAP (I’m looking at you, Ranch style beans) or contained high-FODMAP ingredients (hey there, Doritos and Catalina dressing!). With a little effort, though, I’ve created a comparable dish that is pretty magnificent in its own right…if I’m going to brag a little.

I give you my low-FODMAP nacho pasta!

This recipe will make enough for 4-6 servings, so plan accordingly if you need more or less. (If you only need enough for two people, freeze half of your cooked ground chicken for another round of this tasty meal later!) Also keep in mind that several of the ingredients have daily FODMAP limits, so don’t get too wild with your portion sizes.

Utensils/appliances you’ll need:

The Recipe

Ingredients you’ll need:

  • One package ground chicken (typically about a pound)
  • One tablespoon olive oil
  • One package gluten-free pasta (preferably rotini or penne – we like the Barilla brand)
  • 1 1/2 tablespoons Fody Food Co. Low-FODMAP Taco Seasoning
  • 1/2 cup water
  • 20 cherry tomatoes (the daily FODMAP limit for these is five)
  • One cup shredded sharp cheddar cheese (the daily FODMAP limit for sharp cheddar is 1/4 cup)
  • 3-4 handfuls baby spinach
  • 1/2 cup Fody Food Co. Low-FODMAP French Dressing
  • Gluten-free corn tortilla chips (to stay in daily FODMAP limits, keep to about 10-14 chips per day depending on the brand/size you get)

Directions:

  • Begin boiling water in your saucepan to cook the gluten-free pasta according to package directions.
  • While your pasta is cooking, heat your olive oil over medium-high heat in your skillet. Add the ground chicken, breaking up and cooking until it is white instead of pink. Remove from heat and drain.
  • Add the taco seasoning and water to the cooked chicken and simmer over medium heat until the water is gone.
  • After the pasta and chicken are prepared, combine all remaining ingredients except the tortilla chips in your large mixing bowl. Once you are ready to serve, you can either eat the chips as a side or crunch them up and stir into each individual serving (my personal preference!). If you go this route, just be sure to serve immediately so the chips don’t become soggy.

That’s it! The tastiest low-FODMAP nacho pasta you’ll ever eat. Enjoy!

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