Preheat oven to 450 degrees.
16 oz. broccoli florets (I use frozen for this)
12 oz. gluten-free spaghetti (I use Tinkyada)
4 c. chopped cooked chicken
2 c. sliced mushrooms (~6 oz)
2 cloves garlic, minced
2-3 Tb. butter
1 tsp. dried oregano
1 tsp. dried basil
1/2 c. rice flour
4 c. chicken stock
3 oz. shredded Parmesan cheese
2 Tb. white cooking wine
1 tsp. salt (vary according to the stock you use and your taste)
1/8 tsp. pepper
Steam the broccoli until just tender. Cook the pasta until done. Set them both aside. In a large skillet (I used my electric skillet), saute the mushrooms & garlic in butter for several minutes. Add the oregano and basil and cook another minute.
Add three cups of the chicken stock to the skillet. Combine 1 cup of cold chicken stock with the flour. Add to the skillet and whisk together. Bring to a boil and cook 5 minutes, stirring/whisking frequently. Add the cheese, wine, salt, and pepper and mix well. Remove from heat (or turn off the electric skillet) and stir in the chicken.
Grease a 9 x 13 inch baking dish. Place half the spaghetti in the bottom of the dish. Add half the broccoli. Top with half the chicken mixture. Repeat the layers. Bake at 450 degrees for 15 minutes. Serves 8.
Recipe from www.glutenfreehomemaker.com
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