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
ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI
This classic comfort food named for an Italian opera star goes gluten free! One pot from stove-top to dinner table in a few easy steps.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
- Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
- Bake about 15 minutes or until bubbly.
Nutrition Facts : Calories 510, Carbohydrate 47 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g, TransFat 0 g
CREAMY TURKEY TETRAZZINI
Make and share this Creamy Turkey Tetrazzini recipe from Food.com.
Provided by Dorn2077
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and mushrooms in butter.
- Add broth and cream cheese;.
- stir over low heat until cream cheese is melted.
- Add remaining ingredients except parmesan cheese; mix lightly.
- Pour into 1-1/2 quart casserole; sprinkle with parmesan cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 400.5, Fat 24.1, SaturatedFat 14.5, Cholesterol 83.3, Sodium 543.9, Carbohydrate 28.5, Fiber 1.6, Sugar 1.9, Protein 17.6
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GLUTEN FREE TURKEY TETRAZZINI RECIPE
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4.3/5 (3)Category Main CourseServings 8Calories 560 per serving
- Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, rinse with hot water, and drain again. Reserve.
- Heat 3 tablespoons oil in a large skillet over medium-high heat, add the onions and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, season with a big pinch of salt and pepper, cook until the mushroom release liquid and then all the liquid is evaporated, about 8-10 minutes. Add the sherry and cook until the sherry is evaporated. Add the flour, cook for 1 minute then add the chicken stock and half-and-half, and cook until the mixture starts to thicken, about 10 minutes, stirring constantly. Add the turkey, ¾ cup Parmesan cheese, the peas and reserved spaghetti. Stir to combine. Taste and add more salt and pepper if desired. Pour the mixture into the prepared baking dish.
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4.3/5 (3)Category Entree, Main DishServings 6Total Time 40 mins
- Cook pasta, celery, green pepper, onion, garlic, and parsley in chicken broth for the amount of time specified in pasta cooking directions. (I emphasize the chicken broth factor, because it’s easy to get caught up in old routines and just cook your pasta in water; don’t do it.)
- While pasta mixture is cooking, sauté mushrooms in olive oil. Once slightly browned, remove skillet from stove and slowly add milk. Return skillet to stove and cooking over medium-low heat for about 10 minutes, allow your mushroom sauce to slowly reduce and thicken some. Be sure to stir every few minutes.
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