Posted on October 31, 2012 by Webdev
3 Tablespoons unsalted butter, divided
1/4 cup onion, chopped
1 garlic, minced
1/2 cup dry white wine
3 cups gf chicken stock
8 ounces gf spiral pasta, cooked
1-1/2 cups mushrooms, sliced
2 Tablespoons gf flour
1/2 cup milk
1/4 cup gf chicken stock
2 cups turkey, cooked and shredded
1/2 cup parmesan cheese, grated
1 Tablespoon basil, chopped
Salt and freshly ground black pepper
Cook pasta according to package directions. Drain and set aside.
Preheat oven to 400°F.
In a small skillet melt 1 tablespoon butter over medium-high heat. Add onions and garlic; sauté for 2 minutes. Add mushrooms and sauté for 5 minutes. Add wine and reduce by 1/2.
Remove pan from heat and set aside.
In a medium saucepan melt 2 tablespoons butter; whisking in gf flour until smooth. Whisk in 1/2 cup milk and 1/4 cup chicken stock. Add remaining stock and let simmer, stirring frequently, for about 10 minutes or until slightly thickened. Add turkey, mushrooms and pasta. Stir to blend. Adjust seasonings to taste with salt and freshly ground black pepper.
Pour mixture into a 13″x9″ buttered baking dish. Top with 1 tablespoon chopped basil and parmesan cheese. Cover with foil and bake for 20 minutes. Remove foil and continue to bake for 10 minutes or until bubbling. Let cool for 5 minutes before serving.
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