Just finished a delicious dinner. It was sort of a concoction of a couple of dishes I've made before. My non-IBS hubby gave it an 8 out of 10. It's a yummy Italian chicken pasta with sauteed zucchini in it!
If you are especially sensitive to tomatoes, this isn't for you. I am a little sensitive to tomatoes, but that just means I have to eat extra SF with them and only eat them every few days.
Chicken Zucchini Spaghetti
Chicken:
1-1.5 lb boneless, skinless chicken breast, cut in 1" pieces
1/2 Tbsp olive oil
minced onion (I just sprinkled it over the chicken)
1 clove garlic, minced
1/4 tsp dried basil
1/8 tsp dried oregano
salt, to taste
Sauce:
1/2 Tbsp olive oil
2 med zucchini, diced
1 clove garlic, minced
14 1/2 oz can tomatoes, chopped finely or puree in food processor
can tomato sauce
1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
thin spaghetti or angel hair pasta, cooked & drained but not rinsed
In a deep, non-stick skillet, saute chicken, garlic, and onion in oil over med heat. Add seasonings and cook until chicken is done. Take out chicken and set aside.
You will make the sauce in the same skillet. Saute the zucchini and garlic in oil over med heat. Add remaining sauce ingredients and cook until heated through.
When sauce is ready, add chicken and simmer for about 10 minutes, stirring frequently. Add cooked pasta and toss together. Serve with French bread.
Hope you enjoy! 
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Chicken Zucchini Spaghetti
