Gluten-Free Chicken Tetrazzini
Recipe by The Stocked Pot Cooking School
Gluten, the protein found in wheat, rye, and barley, is the common denominator in most of the grain-based products we eat, such as cereals, breads, and pasta. Simple gluten intolerance can be uncomfortable, but the symptoms are fleeting. The good news is that gluten intolerance is not a food allergy, and eating gluten does not usually cause damage – unless you have celiac disease.
- 1 lb cooked chicken breasts
- 8 ounces brown rice or regular rice spaghetti
- 3 tablespoons butter
- 1 1/4 cups rice milk
- 1 1/4 cups no-salt chicken stock
- 8 ounces sliced mushrooms
- 2 tablespoons chickpea flour (garbanzo)
- 1 tablespoon fine rice flour
- 1 teaspoon potato starch
- 1 teaspoon garlic pressed
- 2 teaspoons Italian Herbs
- 1/4 cup parmesan cheese
Cook spaghetti until firm.
Rinse in cold water immediately to remove excess starch.
Sauté mushrooms and garlic until nicely browned, and place in the bottom of a 3 qt square casserole dish.
Put spaghetti in an even layer over the mushrooms.
Put chicken in a layer over the spaghetti.
Melt butter over medium heat, and whisk in the flours to make a roux.
Dissolve the potato starch in either the milk or the broth.
Whisk the milk and broth into the roux, and bring to a boil. Stir until thickened.
Pour over all. Top with the parmesan cheese and bake at 400 degrees for 10 minutes, until nice and bubbly!
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