Marry Me Chicken (even though I have dietary requirements!)
Have you see multiple different versions of Marry Me chicken on TikTok? Every recipe seems to involve sun-dried tomatoes, bacon, chicken, pasta and cream. While marriage isn’t on my mind, the images of Marry Me Chicken definitely lingered so I’ve come up with my own recipe. I found it difficult to buy garlic-free sun-dried tomatoes at my nearby shops, mainly because I’m notorious for not taking my glasses and find the fine-print too difficult to read instore. Instead, I slow-roasted 180g of cherry tomatoes instead – halved, brushed with garlic-infused olive oil, seasoned liberally with salt, pepper and fresh basil leaves. I roasted them at 120C for 1 hour but you can intensify the flavour by cooking them for longer.
Marry me chicken pasta (serves 4)
INGREDIENTS
300g fettucine (75g or ½ cup is the recommended low fodmap serving size of wheat pasta. Higher serving sizes contain excess fructan). However, if you use gluten-free corn and rice pasta, it remains low in fodmaps to 500g so you don’t have to worry about fodmap stacking so I opted for the gluten-free option so I had enough to fill up my family)
3 tbsp garlic-infused olive oil
4 chicken thighs, skinless, cut in chunks
Salt & pepper for seasoning chicken
1 tbsp butter
1 x spring onion, tops only
½ cup white wine
50g semi-sundried tomatoes (if purchasing, ensure they are garlic free or see note above)
1/4 cup low fodmap chicken stock (look for San Elk, Urban Forager and other Low FODMAP varieties)
1/4 cup lactose-free cream
1/2 cup grated Parmesan cheese, plus additional for serving
50g baby spinach (this goes a long way so use as much or as little as desired)
60g bacon, lightly fried
Parsley
METHOD
1. Cook pasta as per instructions. Just before draining, scoop out of cup of pasta cooking water and save for later on. Drain pasta and set aside. Given this process takes about 20 minutes, you can move onto cooking the bacon and the chicken at the same time.
2. Heat garlic-infused olive oil in a fry pan and add the bacon. Fry until lightly browned and then put aside. Using the same fry pan, heat the remaining oil and add the well-seasoned chicken until golden and cooked. Remove chicken from pan to rest.
3. In the same pan, add butter and finely chopped spring onion over medium-high heat (use green tops only). Once bubbling nicely, add the white wine and reduce. Once nearly evaporated, add chicken stock, cream, parmesan and sun-dried tomatoes.
4. Simmer for 3-5 minutes, stirring occasionally until it reduces and thickens.
5. Add spinach leaves, cooked chicken and pasta.
6. Toss on the stove until the sauce covers the pasta. Use some of the saved pasta cooking water if the sauce gets too thick.
7. Serve with parmesan, bacon and parsley.. And finish off with a good whack of black pepper.
