Chicken Tetrazzini

1 tbsp dairy free spread

115 g mushrooms sliced

1 small onion diced

2 garlic cloves minced

1 large chicken breast diced

1/2 tsp dried thyme

salt and pepper for seasoning

2 tsp gluten free flour

225 ml chicken stock

100 ml dairy free cream

225 g gluten free pasta cooked per instructions on packet

2 tbsps dairy free cheese grated

Place the dairy free spread in a large pan over a medium heat Add in the mushrooms, onion, chicken and garlic Saute for 5 minutes

Sprinkle in the flour and stir until the vegetables and chicken are coated Add in the thyme, seasoning, chicken stock and dairy free cream Stir frequently and cook for 8 minutes or until the sauce has thickened

Stir in the cooked pasta and pour into a casserole dish Top with the remaining dairy free cheese Grill for a couple of minutes until the cheese has melted