Low FODMAP Turkey (or Chicken) Tetrazzini
Leftover roast turkey or chicken is combined with gluten-free spaghetti, a creamy sauce, and topped with cheddar cheese in this Low FODMAP Turkey (or Chicken) Tetrazzini.
Servings 4 people
Ingredients
- 8 oz. gluten-free brown rice spaghetti broken in half
- 2 tablespoons unsalted butter
- 1 bunch scallions, green parts only, sliced (about 1 cup)
- 1/2 cup diced red bell pepper
- 1 1/2 cups Low-FODMAP Chicken Stock*
- 1/2 cup lactose-free milk
- 1/4 cup gluten-free all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 2 cups chopped cooked turkey or chicken
- 1 cup shredded cheddar cheese
Instructions
- Heat oven to 400 degrees F.
- Prepare spaghetti according to package directions. Rinse in cold water and drain.
- Meanwhile, melt the butter in a large skillet over medium-low heat. Add scallions and red pepper and saute about 4 to 5 minutes, or until red pepper is softened.
- Add stock and bring to a simmer over medium-high heat. In a small bowl, combine the milk and flour. Slowly pour the milk mixture into to the stock while constantly stirring. Continue to stir until mixture is thickened and bubbly.
- Stir in the salt, pepper and thyme. Fold in the turkey or chicken and cooked spaghetti. Transfer to a 2.5 quart casserole dish. Bake about 20 minutes, or until hot and bubbly.
- Sprinkle with cheese and bake 5 minutes more, or until the cheese is melted. Serve.
Notes
*To make low-FODMAP turkey stock, simply replace the chicken bones with turkey bones in my Low-FODMAP Chicken Stock recipe. Add water as needed to keep bones submerged.
*Fody Chicken Soup Base may be used instead, just use 1 1/2 cups water instead of broth and add 1 teaspoon chicken soup base. Salt in the recipe may need to be reduced to adjust for the salt in the chicken soup base.