Gluten-Free Creamy Chicken Tetrazzini

A comforting and creamy gluten-free twist on the classic chicken tetrazzini. This dish features tender chicken, flavorful mushrooms, and sweet peas tossed in a luscious Parmesan cream sauce, all atop a bed of gluten-free spaghetti.

Ingredients:

• 12 oz gluten-free spaghetti
• 2 cups cooked chicken, shredded or diced
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

Preheat the oven to 375F 190C

Cook the gluten-free spaghetti according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add diced onion and cook until translucent

Add minced garlic and cook for another minute until fragrant

Stir in sliced mushrooms and cook until they begin to soften

Add cooked chicken and frozen peas, stir to combine

Pour in chicken broth and heavy cream, then add dried thyme, salt, and pepper

Bring to a simmer

Add cooked gluten-free spaghetti and grated Parmesan cheese to the skillet

Stir well until everything is evenly coated and combined

Transfer the mixture to a greased baking dish

Sprinkle some extra Parmesan cheese on top if desired

Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly

Garnish with chopped fresh parsley before serving