Chicken Spaghetti
A quick and easy low FODMAP, gluten free weeknight dinner that is creamy, flavorful and family favorite.
Servings: 6 Servings
Ingredients
- 12 ounces spaghetti noodles broken into thirds (Note 1)
- 2 cups cooked shredded chicken (Note 2)
- 10 ounces Rotel (diced tomatoes and green chilies), undrained
- 15 ounces queso 2 cups (Note 3)
- ½ cup sour cream (Note 4)
- 1 cup cheddar cheese shredded
- ½ cup pepper jack cheese shredded
- optional fresh cilantro for topping
Instructions
- Preheat the oven to 350 degrees F.
- Boil the broken spaghetti noodles according to package instructions in a medium saucepan. Drain and set aside.
- Using the same saucepan that the noodles were cooked in, add undrained Rotel, queso and half of the shredded cheeses. Stir and cook over medium low heat until the shredded cheese melts.
- Once melted, add the shredded chicken. Stir. Remove from the heat and add the sour cream.
- In a greased 9x13 inch baking pan, add the drained noodles, cheesy sauce, and the remaining shredded cheese. Stir until combined.
- Bake in a preheated oven, uncovered for 20-25 minutes.
- Top with optional chopped cilantro leaves.
Notes
Note 1: Works with gluten free spaghetti noodles too!
Note 2: Use leftover chicken, Dutch oven cooked chicken, crock pot meal prep chicken or rotisserie chicken.
Note 3: Use homemade queso, or a brand that is good low FODMAP option. My favorite is brand is Tostitos.
Note 4: Use lactose free sour cream if needed.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Storage: Keep leftovers covered and in the refrigerator for up to 4 days. Reheat with a splash of lactose free milk or additional queso in the microwave.
Nutrition Information
Serving: 1 ServingCalories: 508kcalCarbohydrates: 26gProtein: 22gFat: 35gSugar: 2g
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