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Creamy Chicken & Mushroom Spaghetti


Creamy Chicken & Mushroom Spaghetti



This is a delicious, comfort food that I like to make with my new favorite gluten free spaghetti, which is made by Muellers. The kids always gobble it up, and it is a great recipe to introduce to a child who isn’t mushroom friendly. The mushroom flavor that incorporates into the sauce is mouthwatering.



1 package gluten free pasta, cooked according to its directions
1 lb. boneless, skinless, chicken breasts, trimmed, and cut into bite sized pieces
12 medium sized white mushrooms, cleaned and sliced
4 cloves garlic, minced
2 tbsp. butter
2 tbsp. gluten free flour
1 c. chicken broth
1 c. heavy cream
1 tsp. salt
1 tsp. pepper
shaved parmesan cheese



In a large saucepan, over medium heat, melt the butter and add the chicken and the mushrooms. Cook them for about twenty minutes, stirring often, until a great deal of the liquid has cooked off. Sprinkle them with the flour and continue cooking, stirring constantly, for two minutes. Add the chicken broth, salt, garlic, and pepper and continue cooking for ten more minutes, stirring occasionally. Reduce the heat to low, add the cream. Continue cooking on low for five more minutes, stirring occasionally. Remove the sauce from the heat and add the prepared pasta. Top with shaved parmesan cheese and enjoy!




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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!