Moorish and avocado, chicken, bacon, tomato and olive fettuccini
Moorish, quick and easy to make, this fettuccini combines a zesty avocado sauce with chicken, bacon, tomato and olives. It tastes creamy, but without the cream is a healthier and delicious choice. It is also low FODMAP and gluten free. Serve for lunch or dinner. Enjoy.
Ingredients 1 ripe avocado
1 lemon, finely zested and juiced
1 tbsp Dijon or wholegrain mustard
Salt and pepper
Water and salt, to cook the fettuccini
1 packet fettuccini (gluten free if required)
1 tbsp olive oil
2 cloves garlic, crushed (exclude if low FODMAP)
3 chicken breasts, cut into 2cm cubes
3 rashes of bacon, rind removed and sliced into strips
1/3 cup kalamata olives, sliced
14 large cherry tomatoes, cut into quarters
2 cups grated cheese (lactose free if required), to serve
Blend the avocado, mustard, lemon zest and juice until smooth. Add salt and pepper to taste, stir to combine. Set aside.
Bring a saucepan of salted water to the boil. Add the fettuccine to the saucepan and cook for 1 minute less than the packet instructions. Drain the fettuccini, reserving 1/4 cup of the salted water, and set aside.
Transfer a ripe avocado to a hand blender to combine with the lemon and mustard to maximise bench space
In the meantime, while the pasta is cooking, turn the frypan on high, add the olive oil and garlic and sauté for 1 minute until fragrant and golden.
Add the bacon and fry until caramelised. Add the cubed chicken and cook until the pieces have just turned white.
The bacon and garlic flavours will infuse the chicken while cooking
Add the cherry tomatoes and olives and fry for 2 minutes until just before they blister. Take off the heat.
The tomatoes and olives are bursts of flavour in this sauce
Pour the reserved water into the avocado mixture and stir to combine.
Add the cooked fettuccini and avocado mixture to the frypan and gently combine.