Most of my shredded chicken recipes are for salads and bowls and I wanted to have more options. One night I had leftover tarragon from the Cajun Béarnaise Deviled Eggs so I decided to take a stab at a pasta dish. Success! I am happy I was able to find another use for my shredded chicken.
Low Fodmap Tarragon Mustard Chicken Pasta
Easy pasta that works with shredded or rotisserie chicken!
Ingredients
- 4 cups Gluten-free spirals brown rice pasta
- 1/2 cup Red, orange or yellow bell pepper, cut into thin slices
- 1 cup Shredded carrot
- 2 cups Shredded chicken (or sub rotisserie chicken)
Dressing
- 5 tbsp Onion olive oil
- 1 tbsp Garlic olive oil
- 5 tbsp Dijon mustard
- 1 1/2 tbsp Fresh tarragon, chopped
- Salt & pepper to taste
Garnish
- Red pepper flakes, optional
- 2 tbsp Fresh chives, optional
- Fresh tarragon, cut into thin strips for garnish
Instructions
- Cook pasta according to directions.
- While pasta cooks, cut bell peppers into long, thin strips and then halve the slices. Chop chives. Make dressing and set aside.
- Keep water in pot and remove cooked pasta from the pot and set aside.
- Toss carrots and bell pepper into the water. Set to medium heat and cook for five minutes, or until veggies reach desired firmness. Remove carrots and bell peppers from the pot.
- Toss pasta, chicken and veggies with dressing and top with chives, red pepper flakes (if desired) and fresh tarragon.
Tried this recipe?Let us know how it was!
This is great! Light tang that I really enjoy.