Dinner Recipes

Chicken Tetrazini


3 Tbsp Earth Balance Butter substitute

1/3 cup all purpouse flour

5 cups rice milk

1 cup chicken broth

pinch of nutmeg



olive oil

2 tsp earth balance butter substitute

4 big chicken breasts

2-3 pkgs white button mushrooms, sliced4-6 cloves of fresh garlic, minced

1 yellow onion, diced

1 TBSp Thyme

1/2 cup white wine

1 box of linguini pasta

2 Tbsp fresh parsley

1 cup bread crumbs


In a medium-large sauce pot melt 3 Tbsp butter substitute  and wisk with 1/3 cup flour  for 1 minute on medium heat. Then add in 5 cups of rice milk… still wisking smooth. Then add in the chicken broth and wisk. Add in your pinch of nutmeg some salt and pepper and continue wisking for a nice smooth sauce as you raise the temperature until it boils. Then turn sauce down to a very low temperature keep the lid on, wisking occassionally. In a separate skillet melt a tsp butter substitute with a little olive oil swirl around then place your chicken breasts in pan with a little salt and pepper on each side. Cook these breasts on medium high for about 4-6 mins per side. Then once they are cooked through remove them placeing them in the 13×9 bakers pan you’ll use later and set the ckicken aside to cool. Using the pan  and grease from the chicken add the sliced mushrooms and saute. Then add the diced onion, and the garlic then thyme and let cook a minute or so then add in the white wine and cook until the mushrooms have shrunk and the onions are tender. While this is cooking start a stock pot full of water on medium high heat to boil with a little salt. When mushrooms and onions are done set aside keeping them warm. Once your stock pot is boiling add your linguini and set your timer for about 8-9 minutes. Preheat your oven to 400 degrees. Take your cooled chicken and shred with either your fingers or a couple of forks. Once its shredded add your mushroom/onion mix over your chicken, wisk your white sauce then pour it over both. Once your pasta is ready strain it and add it to your dish. Then add 2 Tbsp fresh parsley  and toss/stir chicken mixture. Then add your crushed breadcrumbs over the top of your smoothed out pasta/chicken mixture and add 6 small bits of butter substitute spread out over the top and pop in the oven. Bake at 400 for 20 mins. Watch to unsure it doesn’t burn the top you just want it crispy. Take it out and serve. Enjoy!

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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