gluten free chicken tetrazzini

This recipe was adapted from one of my sister's good friends.  The only reason I it became an adapted recipe was because the decision to make Chicken Tetrazzini for the night came while I was already at the grocery store.  I do that sometimes.  Thank you, Smart Phones.  So, I just called my sister and had her relay the ingredients to me while I shopped.  From there, I just sort of winged it and luckily, it turned out wonderfully!  Thank you, Mrs. 'Nise for this delicious recipe! :)

I also had no intention of making a gluten free dish, but the spaghetti I had at home just happened to be brown rice spaghetti.  After writing out the list of ingredients (and doing a little research), I came to the realization that it was in fact a gluten free dish.  What a nice little surprise!  Some of the ingredients I used just happen to be of the gluten free variety (like Kitchen Basics and Kraft).  If you are trying to make this a gluten free meal, be sure you are looking at the labels if you choose to use brands other than those I have listed below.  Sometimes shredded cheeses can have traces of gluten as well as some chicken stocks.

Gluten Free Chicken Tetrazzini

Ingredients
1-1½ lb. boneless, skinless chicken breast
8 oz. neufchatel cheese, softened

1½ cups Kitchen Basics low sodium/low fat chicken stock
1½ cups shredded part skim mozzarella cheese (Kraft)

1 lb. brown rice spaghetti noodles

8 oz. baby bella mushrooms, sliced

1 red bell pepper, chopped

1 small onion, minced

Salt & pepper to taste

Directions
Bring a large pot of water to a boil with about 2 tablespoons of salt.  Boil chicken for 18-20 minutes.  Let cool and then cube.  Set aside.

Preheat the oven to 375 degrees.  Bring another large pot to a boil and cook the brown rice spaghetti thoroughly.  Brown rice pasta takes a little bit longer to cook than regular pasta.  In a medium mixing bowl, combine the chicken broth and the neufchatel cheese by whisking them together.  Add red pepper, mushrooms, onion, and chicken to the mixture.  Season with salt and pepper to taste.

Once the spaghetti is cooked, strain and add to a 9 x 13 glass baking dish.  Pour the chicken, vegetable, and neufchatel mixture over the noodles and stir in to combine thoroughly.  Sprinkle the shredded mozzarella over the top and cover with aluminum foil.  Bake for about 20-25 minutes.