Chicken Tetrazzini with Broccoli

Ingredients

  • 1/8 teaspoon pepper
  • 1 teaspoon salt (vary according to the stock you use and your taste)
  • 2 Tablespoons white cooking wine
  • 3 ounces shredded Parmesan cheese
  • 4 cups chicken stock
  • ½ cup rice flour
  • 1 teaspoon dried basil
  • + 7 more ingredients
    • 1 teaspoon dried oregano
    • 2-3 Tablespoons butter
    • 2 cloves garlic, minced
    • 2 cups sliced mushrooms (~6 oz)
    • 4 cups chopped cooked chicken
    • 12 ounces gluten-free spaghetti (I use Tinkyada)
    • 16 ounces broccoli florets (I use frozen for this)

1. Steam the broccoli until just tender. 2. Cook and drain the pasta. 3. In a large skillet, sauté the mushrooms and garlic in butter for several minutes. 4. Add the oregano and basil and cook another minute. 5. Add three cups of the chicken stock to the skillet. 6. Combine 1 cup of cold chi...

View full recipe at SpringPad

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