Tomato-Less Pasta

Dinner Time!

An Italian-style dinner that your esophagus will love!

Quick link to the recipe is here.

I love tomatoes, but my GERD does not. Sometimes I can get away with eating yellow tomatoes because they’re not as acidic, but on days that I cannot I must rely on other Italian-inspired recipes.

What makes this dish particularly good is its creamy texture. Instead of using a heavy alfredo-type of sauce, you coat the entire dish with a splash of chicken broth and goat cheese. You still get a creamy pasta dish, but without using an excess of dairy (or non-dairy) products. Plus it’s healthier!

Tomato-Less Pasta
Serving size: 2
Time: 40 min.


  • 2 chicken breasts*
  • 2 sprigs of basil
  • 3 tbs olive oil
  • 2 tbs balsamic vinegar
  • 1/2 tsp apple cider vinegar (or lemon juice)
  • 2 cups uncooked gluten-free pasta of choice
  • 2 cups frozen green beans
  • 1-2 cups of chicken or vegetable broth
  • 2 ounces of goat cheese**
  • Salt, pepper, onion powder, and garlic powder to taste
  • Optional: 2 ounces of sliced mushrooms


a) Mince your basil and combine with olive oil, apple cider vinegar, balsamic vinegar, mushrooms, and all of the spices in a medium-sized bowl.

b) Chop your chicken breasts into 1-inch chunks and mix into the marinade. Place in the refrigerator for no less than 30 minutes.

c) After the chicken has finished marinating, cook your pasta and green beans together in a medium sized pot. It should take about 8-10 minutes.

d) Cook the marinated chicken in a pan using chicken broth or water until it is tender.

e) Drain the pasta and beans and place back into the pot.

f) Mix into the pot your chicken, adding a splash of broth and the goat cheese. Stir until the cheese has completely melted.

g) Serve.

Alternative Ingredients & Notes:
* To make this dish vegan, substitute the chicken breasts with eggplant and tofu (or even just tofu is fine). Cook your eggplant and tofu in water or vegetable broth.  Replace the splash of broth in step f) with unsweetened rice or soy milk.

**Dairy. Use a non-dairy cheese substitute, preferably one that tastes similar to that of goat cheese or mozzarella. (For best results, use a splash of unsweetened rice or soy milk instead of broth to help your cheese give a creamier texture to the meal.)



PS – I am not a medical professional. By making these dishes, you are doing so at your own risk.


About tmidigestion

Living life with my inflammation avatar, "Pesky." Current mantra: I may have TMI, but it does not have me.
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