Sunday, April 25, 2010

Gluten Free Chicken Tetrazzini

This creamy gluten free chicken tetrazzini is relatively low in fat and simple to assemble using leftover chicken. The rather large amount of mushrooms (you may reduce if you prefer) extends the recipe and makes it possible to use less chicken and pasta.

½ pound GF spaghetti

1 T. unsalted butter
1 pound mushrooms, trimmed and quartered
2 cloves garlic, minced
1½ T. GF flour blend
¾ cup skim milk
¾ cup low sodium chicken broth
4 T. Parmesan, divided
1 T. fresh thyme leaves, or 1 t. dried
½ t. salt
½ t. freshly ground pepper
1 cup frozen peas
2-3 cups cooked chicken, chopped
½ cup crushed potato chips, optional

Boil GF pasta according to manufacturer directions, minus a minute or two; just until chewy. Do not over cook. Drain and set aside.

Preheat oven to 350 ˚F.

Sauté garlic in butter on medium heat for about 1 minute. Add mushrooms, and sauté about 2 minutes more. Add flour and brown the garlic and mushrooms together. Whisk in the milk, and then the broth in a slow, steady stream. Bring sauce to simmer, whisking until thickened. Stir in 2 T. Parmesan and season with salt and pepper. Fold in pasta, peas and chopped chicken.

Pour mixture into an oiled 9 x 13 inch casserole. Top with crushed chips and the remaining 2 T. Parmesan. Bake for approximately 20 minutes, or until brown and bubbly.

Makes: 4-6 servings.


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