Chicken Tetrazzini

[Dee]

1 large, bone in chicken breast

Put breast in pot and add enough water to cover it & add, 1 carrot, chopped, 1 celery stalk, chopped, 1 bay leaf, and a quarter of an onion, chopped.

Get everything boiling and then turn down to a simmer for 50 minutes. Take breast out, take skin off, and chop into chunks. Strain the broth, saving the carrot, celery & onion to use in the casserole.

6 ounces brown rice spaghetti

2 tablespoons Spectrum shortening

3/4 cup DF milk

3/4 cup chicken broth (add about a half teaspoon more of chicken bouillon

6 ounces sliced mushrooms

1/4 cup each of chopped red & green peppers

1/2 teaspoon garlic powder

1/8 teaspoon rubbed sage

1/8 teaspoon pepper

1/3 teaspoon oregano

1/3 teaspoon basil

1/8 teaspoon dill

1/4 cup ground pine nuts ( what I use in place of the parmesan cheese)


Cook spaghetti until firm, al dente about 8-10 minutes

Rinse in cold water immediately to remove excess starch

Set aside.

Saute mushrooms, red & green pepper ,and garlic powder in 2 tablespoons of the Spectrum, until nicely browned.

Put spaghetti back into the pot that you boiled it in.

Put chicken in with the cooked GF spaghetti.

Put your drained carrots, celery and onion in with the chicken and GF spaghetti.

Put the ground pine nuts in.

Mix those ingredients together.

Make the sauce:.

Heating the DF milk & chicken broth to a simmer.

Make a slurry out of sweet rice flour and DF milk.

Pour in slowly while constantly whisking.

You don't want your sauce very thick.

Put the saute'd mushrooms, peppers and garlic powder in the sauce.

Then pour the sauce in with the GF spaghetti, chicken, carrots, onio & celery and mix well .

Put mixture in a 9x13 baking dish that has been lightly greased.

Bake at 400 for 20 minutes.

Sounds like alot of work, but it really isn't..

A good casserole for a weekend meal.