GLUTEN-FREE CREAMY TURKEY TETRAZZINI
I made this up tonight, since we can't have wheat in our diet, and I wanted to leave out as much dairy as possible. It tastes exactly like my usual tetrazzini, and has a great creamy texture and great flavor. You probably won't even notice the difference! The liquid measures are a guess, since I didn't get an exact volume. You can sub chicken, too, if you like.
Provided by BigFatMomma
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook spaghetti until firm al dente.
- Rinse in cold water immediately to remove excess starch (trust me, you need to do this).
- Set aside.
- Spray a nonstick pan with cooking spray, and place over medium-high heat.
- Saute mushrooms and garlic powder 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 turkey in a layer over the spaghetti.
- Make the sauce:.
- Melt margarine over medium heat, and whisk in the flours.
- Dissolve the potato starch in either the milk or the broth.
- Whisk the milk and broth into the margarine mixture, and bring to a boil.
- Stir until thickened.
- Pour over all.
- Bake at 400 degrees for 20 minutes, until nice and bubbly!
- 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.
Nutrition Facts : Calories 276.6, Fat 4.4, SaturatedFat 1.1, Cholesterol 35.5, Sodium 71.7, Carbohydrate 39.2, Fiber 2, Sugar 1.3, Protein 19.5
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