Low Residue Chicken Pasta

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This low residue chicken pasta is soft, creamy, and satisfying without irritating your digestive system. We use refined pasta, tender chicken breast, and a smooth parmesan cream sauce with no harsh spices. Perfect for those needing a bland diet or gastrointestinal rest, it’s ready in 25 minutes and full of flavor from safe ingredients like cream and butter.

Ingredients Needed:

• 200g refined pasta: white pasta, not whole wheat.
• 1 tbsp olive oil: for cooking chicken.
• 1 skinless chicken breast: flattened for quick cooking.
• 1 tbsp all-purpose flour: for light coating.
• 1 tbsp unsalted butter: adds richness.
• ¾ cup heavy cream: adds a smooth texture.
• 30g parmesan cheese: very finely grated.
• Few drops lemon juice (optional): only if tolerated.
• ¼ cup reserved pasta water: helps thicken sauce.
• Small pinch dried rosemary (optional): skip if not tolerated.

How To Make Low Residue Chicken Pasta:

Cook Pasta:
Boil pasta in plain water (no salt). Cook until soft, then drain and reserve ¼ cup pasta water.

Prepare Chicken:
Flatten chicken to even thickness. Lightly coat with flour on both sides.

Cook Chicken:
Heat olive oil in a pan. Cook chicken for about 2 minutes per side until done. Set aside and loosely cover.

Make Sauce:
Melt butter over medium-low heat. Skip garlic. Add cream and simmer gently. Stir in parmesan in small amounts until fully melted.

Season Lightly:
Add a few drops of lemon juice (if using) and ¼ cup reserved pasta water. Simmer for 2–3 minutes to thicken.

Combine Pasta:
Add cooked pasta to sauce. Toss gently and simmer for another minute.

Serve:
Slice chicken and place over or mix into pasta. Garnish with a pinch of dried rosemary if tolerated.

Recipe Tips:

• Use refined white pasta for easy digestion.
• Cook pasta fully until soft—not al dente.
• Omit all spices and fibrous herbs for a bland, low residue meal.
• Grate cheese very finely for smooth blending.
• If unsure, skip lemon juice entirely.

How to Store & Reheat:

• Room Temperature: Don’t leave out longer than 1 hour.
• Fridge: Store in airtight container for up to 3 days.
• Freezer: Not recommended—cream sauce may separate.

Nutrition Facts (Per Serving Approximate):

• Calories: 520
• Sodium: 180 mg
• Protein: 32 g
• Fat: 22 g
• Carbs: 45 g
• Fibre: <1 g
• Sugar: 2 g

FAQs

Can I eat pasta on a low residue diet?
Yes, but it must be refined (white) pasta, not whole grain. It’s easy to digest and low in fiber.

Is chicken okay on a low residue diet?
Yes, plain skinless chicken breast is perfect—it’s low in fiber and easy to digest.

Can I add vegetables to this recipe?
Most vegetables are high residue. Avoid unless cooked and peeled low-fiber options like carrots or zucchini (if tolerated).

Is parmesan cheese low residue?
Yes, in small amounts. Grated finely and fully melted, it’s usually well tolerated.

Can I freeze creamy pasta?
It’s not recommended. The cream sauce may separate and change texture after freezing.

Try More Recipes:

• Low Residue Curry
• Low Residue Blueberry Muffins
• Low Residue English Muffins