Dairy Free Chicken Tetrazzini

Traditional chicken tetrazzini is a delicious blend of pasta, chicken and a whipping cream based cream sauce. If that isn't enough, the classic dish is topped off with a healthy dose of parmesan cheese. To a person with a dairy allergy, the words "cream" and "cheese" are cringe-worthy. When I rediscovered this recipe, I wondered if it would be even worth attempting to alter a dish with so many dairy ingredients. It turns out, with a few substitutions, a similar, but (slightly) healthier, dish is born.

Ingredients:
1 (8 oz) package of spaghetti (I use Tinkyada Brown Rice Spaghetti)
1/4 c. "safe" margarine or canola oil
1/4 c. all-purpose wheat-free flour mix
1 tsp. salt
1/2 tsp. black pepper
1 c. gluten free chicken broth (such as Kitchen Basics)
1 c. soy or rice milk
2 T. cooking sherry
1 small can sliced mushrooms drained
2 c. chopped cooked chicken

Directions:
1) Preheat oven to 350 degrees. Grease 9x13 baking dish.
2) Cook spaghetti according to package instructions, drain and set aside.
3) In a large saucepan, melt the margarine over medium heat. Stir in flour, salt and pepper. Stir until smooth. Remove from the heat and add milk and broth while whisking mixture. Return to heat and bring to bubble. Cook for 2 minutes, stirring constantly, or until thickened. Add sherry and stir.
4) In baking dish, combine cooked spaghetti, chicken, mushrooms and sauce.
5) Bake at 350 degrees for 30 minutes.
Makes 4 servings.

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