Avg. rating 5 from 3 votes.Recipe Information
Ingredients
Directions
Start pasta cooking. I used radiatore for the wheat-eaters, and Tinkyada for Annika.
In large frying pan, saute celery and onion til soft. Add in chicken, and saute until meat is done. Add spices.
Meanwhile, make sure broccoli is thawed. When chicken is done, toss broccoli in with chicken; add in drained mushrooms (or put them into the cheese sauce if desired) turn heat to low and set aside.
Prepare sauce if desired. Annika liked this with just the chicken and veggies on the pasta. The other option is a cheese or cheesish sauce.
Melt margarine, butter, or heat oil. Stir in wheat or gluten-free flour. Whisk until this thickens into a lump – this is called a roux (roo). Dump in the milk or milk alternative, and stir. Work lumps out against side of pan with wooden spoon. Stir in pepper and garlic. Add cheese if using, OR nutritional yeast if using, OR just serve as is for a white sauce.
I made a pot of wheat pasta, a pot of rice pasta, a cow cheese sauce with mushrooms, and the pot of chicken and veggies, and had people mix and match as desired.
Notes
Copyright © 2008 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
