Recipe: Low-FODMAP Chicken Parmesan PastaDescription: A gluten-free, IBS-safe take on classic Chicken Parmesan, complete with lactose-free mozzarella and low-FODMAP marinara sauce.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 400 g gluten-free pasta, 500 g chicken breast, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 cup almond flour, 1 tablespoon italian seasoning, 2 large egg, 2 tablespoon olive oil, 2 cups low-fodmap marinara sauce, 150 g lactose-free mozzarella cheese, 0.25 cup basil leavesInstructions: Preheat the oven to 200°C (390°F). Cook the gluten-free pasta according to package instructions. Drain and set aside. Season the chicken breasts with salt and black pepper. In a bowl, combine the almond flour and Italian seasoning. Dip each chicken breast into the beaten eggs, then coat with the almond flour mixture. Place the coated chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake the chicken in the oven for 25 minutes or until fully cooked and golden brown. While the chicken is baking, heat the low-FODMAP marinara sauce in a saucepan over low heat. Once the chicken is cooked, remove from oven and top each piece with the marinara sauce and lactose-free mozzarella cheese. Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly. Toss the cooked pasta with some of the marinara sauce. Serve the chicken on a bed of pasta, garnished with fresh basil leaves.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian, Gluten-Free, Low-FODMAP, Comfort FoodThis Low-FODMAP Chicken Parmesan Pasta recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.