Chicken Tetrazzini

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Course: Main Course
Keyword: chicken, mushroom, pasta
Servings: 3 people


  • 1 tbsp dairy free spread
  • 115 g mushrooms sliced
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 large chicken breast diced
  • 1/2 tsp dried thyme
  • salt and pepper for seasoning
  • 2 tsp gluten free flour
  • 225 ml chicken stock
  • 100 ml dairy free cream
  • 225 g gluten free pasta cooked per instructions on packet
  • 2 tbsps dairy free cheese grated


  • Place the dairy free spread in a large pan over a medium heat
  • Add in the mushrooms, onion, chicken and garlic
  • Saute for 5 minutes
  • Sprinkle in the flour and stir until the vegetables and chicken are coated
  • Add in the thyme, seasoning, chicken stock and dairy free cream
  • Stir frequently and cook for 8 minutes or until the sauce has thickened
  • Stir in the cooked pasta and pour into a casserole dish
  • Top with the remaining dairy free cheese
  • Grill for a couple of minutes until the cheese has melted

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