Creamy Low FODMAP & Gluten FREE Pumpkin Sage Fehttuchini | Healthy Comfort Food | Grit and Groceries

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Introduce the recipe and explain the importance of low FODMAP ingredients.

Discuss the low FODMAP serving sizes for cream and pumpkin, noting adjustments for the recipe.

Mention alternatives for making the recipe dairy-free using duck fat, coconut cream, and nutritional yeast.

Demonstrate how to chiffonade fresh sage by stacking leaves, rolling them, and slicing thinly.

Bring a large pot of water to a boil over high heat, adding salt to the water.

Preheat a skillet and season chicken with salt, pepper, and dried sage.

Add garlic oil to the hot skillet to coat the bottom.

Sear the chicken for 2-3 minutes on each side, seasoning the other side with salt and pepper.

Set the seared chicken aside to cool and rest.

Wait for the water to boil, then add the fettuccine pasta, setting a timer for 9 minutes for al dente texture.

Drain and rinse the pasta, reserving a cup of pasta water before rinsing.

Heat the skillet again, incorporating the fond from the chicken to flavor the sauce.

Add 2 tablespoons of butter to the skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens