Chicken and Roast Vegetable Pasta Sauce

Chicken and Roast Vegetable Pasta Sauce

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
A low to moderate salicylate pasta sauce made from left over roast chicken and vegetables.


  • 185ml light evaporated milk (or use approximately 150g light sour cream (amines) or light smooth ricotta)
  • 1 cup left over roast chicken (roughly chopped)
  • 2 cloves garlic (crushed)
  • 2 spring onions (finely chopped)
  • Sunflower oil
  • 1 1/2 cup left over roast vegetables (e.g. potato, swede and beans for low chemical or carrot, sweet potato, pumpkin, parsnip for moderate salicylates.)
  • Water


1. Place the left over vegetables in a food processor and process until pureed. Add the evaporated milk / sour cream / ricotta and process through. Continue processing and add enough water to make a sauce consistency.
2. Fry the spring onions and garlic in a little bit of oil until soft. Add the chicken and heat through.
3. Add the sauce to the chicken and stir through until heated.
Serve the sauce with your favourite pasta.
Pasta with Vegetable Sauce


Quantities can be varied, depending on the amount of leftovers you have.

Low chemical / Failsafe, Moderate Salicylate, Moderate Amines

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