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Low FODMAP Pesto Pasta with Grilled Chicken and Roasted Tomatoes
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Low FODMAP | Recipe


Roasted Tomatoes

  • 16 cherry tomatoes, halved
  • 1 tablespoon garlic-infused olive oil


  • 8 ounces brown rice rotini or penne

Grilled Chicken

  • 4 small boneless, skinless chicken breasts (or 2 larger breasts sliced in half crosswise)
  • 1 tablespoon garlic-infused olive oil
  • 1 teaspoon dried oregano


  • 1 ½ cups fresh basil leaves
  • ¼ cup fresh chives
  • ¼ cup pine nuts
  • 2 tablespoons fresh lemon juice
  • ¼ cup garlic-infused olive oil
  • Sea salt or kosher salt


  1. Preheat oven to 350°F. Toss cherry tomato halves with olive oil and spread evenly onto a sheet pan. Roast until skins are wrinkled and slightly caramelized; about 30 minutes.
  2. Meanwhile, prepare pasta according to package instructions.
  3. Preheat tabletop grill. Place chicken breasts, olive oil, and oregano in a large bowl and toss to mix. Grill chicken until done. Cool slightly before slicing.
  4. Meanwhile, place basil, chives, pine nuts, lemon juice, and olive oil in a blender. Blend until smooth. Season with salt.
  5. Once pasta is cooked, drain and return it to the pot. Add the pesto to pasta and stir until pasta is well-coated.
  6. Serve the pasta warm topped with sliced chicken and roasted tomatoes.
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