Gluten-free Creamy Turkey Tetrazzini

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 -3 cups cooked turkey, cut up
• 8 ounces brown rice or 8 ounces regular rice spaghetti
• 3 tablespoons non-hydrogenated margarine or 3 tablespoons butter
• 1 1/4 cups rice milk
• 1 1/4 cups no-salt-added chicken broth or 1 1/4 cups low sodium chicken broth
• 8 ounces sliced mushrooms
• 2 tablespoons chickpea flour (garbanzo)
• 1 tablespoon fine rice flour
• 1 teaspoon potato starch
• 1/4 teaspoon garlic powder
• 1/8 teaspoon rubbed sage
• 1/8 teaspoon pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/8 teaspoon dill
• 1/4 cup parmesan cheese (optional)

Recipe

• 1 cook spaghetti until firm al dente.
• 2 rinse in cold water immediately to remove excess starch (trust me, you need to do this).
• 3 set aside.
• 4 spray a nonstick pan with cooking spray, and place over medium-high heat.
• 5 saute mushrooms and garlic powder until nicely browned, and place in the bottom of a 3 qt square casserole dish.
• 6 put spaghetti in an even layer over the mushrooms.
• 7 put turkey in a layer over the spaghetti.
• 8 make the sauce:.
• 9 melt margarine over medium heat, and whisk in the flours.
• 10 dissolve the potato starch in either the milk or the broth.
• 11 whisk the milk and broth into the margarine mixture, and bring to a boil.
• 12 stir until thickened.
• 13 pour over all.
• 14 bake at 400 degrees for 20 minutes, until nice and bubbly!
• 15 the rice pasta may be a bit mushy, but it still tastes really good. if you undercook the pasta a little bit, it might help.