(Low-Carb, Gut-Friendly, and Delicious!) This is a quick and easy weeknight dish the whole family will love. Palmini noodles—made from the vegetable known as hearts of palm—are a low-carb, high-fiber alternative to traditional pasta. They have a satisfying spaghetti-like texture and are generally well tolerated, even by those with fiber sensitivity. Plus, they’re naturally low FODMAP, meaning they are tolerated by those who bloat easily! Tip for SIBO Patients on a low FODMAP diet: You can still enjoy the flavor of garlic and onion by sautéing them in oil and then removing the solids before adding other ingredients. Ingredients: 2 lbs organic ground chicken (or ground meat of your choice) 2 packages Palmini noodles 1 jar of your favorite organic pasta sauce 1/2 onion, diced (optional for low FODMAP) 4 cloves garlic, minced (optional for low FODMAP) 2 tablespoons Italian seasoning 1 teaspoon dried basil 1 teaspoon dried oregano 2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons extra virgin olive oil (plus more for drizzling) Fresh basil for garnish Instructions: In a large sauté pan, heat olive oil over medium heat. Sauté the diced onion until translucent, then add garlic and stir for 1 minute. (If following low FODMAP, remove onion and garlic after infusing the oil.) Add ground chicken to the pan, drizzle with more olive oil, and season with Italian seasoning, basil, oregano, salt, and pepper. Use a spoon or spatula to break up the meat and cook thoroughly. If excess liquid pools in the pan, spoon it out and discard. Pour in the jar of pasta sauce, cover, and let it simmer covered on low for 5 minutes. Meanwhile, open and rinse the Palmini noodles in a colander under cold water. Add the rinsed noodles to the sauce and stir gently to coat. Cook for 3–5 minutes until the noodles reach your preferred tenderness. Garnish with fresh basil, serve warm, and enjoy! ~Rajsree Nambudripad, MD
