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.