Low-FODMAP chicken casserole

Hi all,

More travel reviews to come but in the meantime, here is a recipe for a low-FODMAP chicken casserole. I'm half way through 8 weeks on the low-FODMAP diet after being put on it by my dietician and so far it hasn't proved as tricky as I expected - you just have to get a bit creative in the kitchen and think about what you can have, not what you can't have.

This dish would definitely be improved with the addition of some onion so if you're just gluten free stick some of that in. Here is the low-FODMAP version I've been using - thanks to my mum for the recipe:

Ingredients (for 2 people, or double the quantities if you want to make lots to freeze)

2 chicken breasts (cut up)
4 streaky bacon rashers
Green pepper
Carrot
Can of chopped tomatoes
200ml chicken or vegetable stock (double check that the stock cube you are using is gluten free as note that some, such as OXO, contain gluten)
Cornflour for thickening

Method:

1. Fry the chicken and bacon until the chicken is lightly browned and the bacon is crispy. Boil the carrots.
2. Remove the bacon and chop into small pieces. Add it back into the pan along with the pepper - fry lightly. Add in the boiled carrots.
3. Add the can of chopped tomatoes, the chicken/vegetable stock and some cornflour to thicken. Bring to the boil and then lower the heat - simmer for 15 minutes.
4. Serve with some potatoes (mash/jacket potato/roast potato)

Variation: you could try adding some spring onion (remember, green part only if you are doing low-FODMAP) or varying the vegetables (courgette or aubergine might work well).