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Export 19 ingredients for grocery delivery
Step 1
Preheat oven to 375 degrees F. Spray your 11X7 baking dish with baking spray
Step 2
Begin with the low-FODMAP alfredo:
Step 3
Place garlic infused oil in a medium saucepan over medium heat
Step 4
When warmed, gradually whisk in heavy cream and lactose-free sour cream until well incorporated
Step 5
Next, stir in the Parmesan and simmer until slightly thickened
Step 6
Season with salt and pepper, then remove from heat and set aside for later
Step 7
Heat a second larger skillet over medium-high heat (I like cast iron for this part)
Step 8
Set up a large plate with paper towels for your cooked bacon
Step 9
Add bacon pieces and cook until brown and crispy, about 10 minutes, then transfer to your paper towel lined plate
Step 10
In a gallon size Ziploc bag, put 1 tablespoon onion infused oil and your seasonings (parsley, dill, chives, salt and pepper) and massage these together in the bag
Step 11
Toss your chicken cubes with the oil/seasoning mixture, tipping bag to coat thoroughly
Step 12
Place your second tablespoon infused oil in the skillet to warm over medium, then transfer the chicken pieces to the skillet
Step 13
Cook chicken, flipping once, until cooked through and lightly browned, about 4 minutes on each side
Step 14
Place cooked chicken on the plate with the bacon
Step 15
Meanwhile, cook LF, GF pasta according to package instructions; drain well and toss with 1 tablespoon olive oil
Step 16
Add pasta to the prepared baking dish and layer with chicken and alfredo sauce
Step 17
Sprinkle top with the cheeses and bacon pieces, then chives
Step 18
Place into oven and bake until bubbly and heated through, about 15-20 minutes.
Step 19
Serve immediately, garnished with parsley
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