Healthier Gluten Free Chicken Tetrazzini

This is my comfort food. Pasta in a creamy sauce mixed with crunchy vegetables + a toasted bread crumb top. Yes, PLEASE!

The sauce comes together quickly + by using coconut milk + tapioca powder, it's gluten + dairy free. Plus using our favorite Tinkyada gluten free pasta keeps it friendly for everyone to enjoy. The pasta soaks up a lot of the delicious sauce, leaving it creamy + just right.

This meal feeds a crowd. Or enough to feed your family one night + freeze for next week. Make it when you have a house full of guests OR drop it off to a person that needs some comfort. It's such a vestal meal that pleases SO many!

Healthier Gluten Free Chicken Tetrazzini

Makes enough for 6

1 tablespoon olive oil or butter (or other cooking oil you prefer)

1 1/2 cups sliced mushrooms

1/2 yellow onion, diced

1 large shallot, diced

3 garlic cloves, chopped

2 tablespoons dried thyme, divided

1 teaspoon both salt + pepper

1 tablespoon tapioca powder or arrowroot (Gluten free flour blend works too)

1 cup white wine

2 cans full fat coconut milk

1 cup chicken bone broth

1 medium - large broccoli floret, cut into bite sized pieces

1/2 cup frozen petite peas

3 chicken breasts, pan roasted or baked + shredded

1 lb. gluten free pasta, cooked for 3/4 the time + drained

1/2 cup gluten free panko

1/2 cup parmesan cheese

Using a large heavy duty (oven safe) pan, heat the olive oil over medium heat. Add in the mushrooms, onions + shallots. Sauté for 2-4 minutes or until the mushrooms are browned + the onions are translucent. Add in the garlic, 1 tablespoon thyme, salt, pepper + tapioca. Mix around to combine.

Turn the heat to low. Pour in the wine. Using a wooden spoon scrap the bottom of the pan, while incorporating the wine with the ingredients - cook for 1 minute. Then add in the coconut milk + chicken bone broth.

Let come to a simmer + cook for 4 minutes. Turn the heat off + add in the broccoli, peas + shredded chicken. Mix everything with a wooden spoon or tongs.

Preheat your oven to 450F or Broil.

Cook your pasta only for 3/4th the time, quickly drain + add to the sauce pan. Combine everything again using tongs or a wooden spoon.

Using a small bowl, combine the panko, parmesan cheese, 1 tablespoon thyme + a pinch of each salt + pepper. Sprinkle this mixture over the top of the pasta + vegetables.

Place in your oven + cook until the sides are bubbling + the top starts to brown - about 6 minutes. Remove from the oven + serve.

Enjoy!

This recipe was made #glutenfree + #dairyfree