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Low FODMAP Turkey Tetrazzini

Low FODMAP | Recipe

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.
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