Chicken Spaghetti
gluten free, dairy free chicken spaghetti with all of the taste of the real thing
Ingredients
- 1 lb gluten free spaghetti
- 3 stalks celery finely chopped
- 1 white onion finely chopped
- 1 green bell pepper finely chopped
- 3 lbs boneless, skinless chicken breasts
- 2 oz mushrooms finely chopped
- 4 oz pimentos finely chopped
- 3 1/2 cups dairy free cheddar cheese
- 1 qt chicken broth
- 4 tbsp corn starch or gluten free all purpose flour
- 1/4 cup dairy free parmesan cheese to garnish
Instructions
For chicken (rotisserie chicken works here as well if short on time)
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put 3 pounds of frozen chicken breasts in a crockpot along with 1/2 inch of water, a few tablespoons of butter substitute, salt, pepper, minced garlic, and a few pieces of onion
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put the crockpot on low and let it go overnight. by the next morning, you will have tender, juicy shredded chicken with very little work.
for spaghetti
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prepare and drain spaghetti. set aside
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preheat oven to 350F
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put the shredded chicken from the night before in a big mixing bowl.
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saute celery, onion, and green pepper in a little bit of butter substitute or olive oil and add it to the chicken
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add mushrooms, pimentos, spaghetti, and cheddar cheese substitute to the chicken
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mix well
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stir cornstarch into chicken broth and whisk to remove any clumps. add to spaghetti mixture
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pour spaghetti mixture into a greased baking pan
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top with parmesan cheese substitute and bake for 30 minutes.
Recipe Notes
++this recipe tastes best if you give the chicken broth time to soak into the spaghetti, so wait half an hour before you serve it for best results
+++when you reheat leftovers of this, make sure you add some leftover chicken broth to make it creamy again