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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.
- 2 -3 cups cooked turkey, cut up
- 8 ounces brown rice or 8 ounces regular rice spaghetti
- 3 tablespoons non-hydrogenated margarine or 3 tablespoons butter
- 1 1⁄4 cups rice milk
- 1 1⁄4 cups no-salt-added chicken broth or 1 1⁄4 cups low sodium chicken broth
- 8 ounces sliced mushrooms
- 2 tablespoons chickpea flour (garbanzo)
- 1 tablespoon fine rice flour
- 1 teaspoon potato starch
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon rubbed sage
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄8 teaspoon dill
- 1⁄4 cup parmesan cheese (optional)
- 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.