American · Dinner
Chicken Tetrazzini (Gluten-Free)
Shredded chicken breast and gluten-free spaghetti in a sherry-scented cream sauce built from butter, gluten-free flour, and chicken stock. Folded with sautéed mushrooms and peas, topped with parmesan and gluten-free breadcrumbs, then baked until golden and bubbling. Served hot straight from the dish.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
723Calories
62.5gProtein
29.1gFat
51.3gCarbs
6.9gSugar
4.5gFiber
1043mgSodium
214mgChol
16.1gSat Fat
742mgPotassium
358mgCalcium
2.8mgIron
0.7mcgVitamin B12
4.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Boil salted water, cook gluten-free spaghetti one minute short of package time until tender with a slight bite, then drain.
2
Poach the chicken breast in chicken stock over medium-low heat 12 to 14 minutes until it reaches 165°F, then shred and reserve the stock.
3
Melt butter in a skillet over medium heat, add onion and mushroom, and cook 6 to 7 minutes until liquid evaporates and edges brown.
4
Stir in garlic and gluten-free flour over medium heat 1 minute until the raw smell dissipates and a paste forms coating the vegetables.
5
Pour in sherry to deglaze, then whisk in reserved stock and heavy cream, simmering over medium-low heat 4 to 5 minutes until the sauce coats a spoon.
6
Fold chicken, spaghetti, and peas into the sauce, season with salt and black pepper, transfer to a dish, top with parmesan and breadcrumbs, then bake at 400°F 15 to 18 minutes until golden.
7
Plate
Let the dish settle 2 minutes so the sauce clings, then serve hot straight from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 7 oz200g mushroom
- 5 oz140g gluten-free spaghetti, dry
- 1 1/2 cup360ml chicken stock
- 1/2 cup120ml heavy cream
- 3 tbsp42g butter
- 3 tbsp30g gluten-free all-purpose flour
- 4 tbsp60ml dry sherry
- 0.6 oz40g frozen peas
- 1.4 oz40g parmesan
- 1 oz30g gluten-free breadcrumbs
- 11 onion
- 2 clove2 clove garlic
- a pinch of salt and black pepper
