Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: melt 1 tablespoon butter in a skillet; saute mushrooms until tender; set aside. in a saucepan of boiling water, add bell pepper and peas; cook for 2 minutes; drain in a colander and rinse with cold water. in another saucepan, melt 4 tablespoons butter; sprinkle flour over butter and stir continuously, using a whisk, for 2 minutes or until smooth. slowly add in most of the chicken broth; whisk to blend thoroughly; simmer and whisk frequently for about 5 minutes or until thick. add in chicken, mushrooms in butter, bell pepper, peas, cooked carrots, parsley, and seasonings. simmer another 5 minutes; add additional chicken broth if needed. serve over hot buttered noodles.

Target recipe: in 10 inch skillet, heat margarine, over med heat, until bubbly; add onions and saute until translucent. add mushrooms and saute 1 min. longer. add disolved flour (2 tbsp. water) and stir constantly, until mixture smooth. stir in salt, paprika and pepp constantly, until mixture begins to boil. reduce heat to low and stir in chicken (shinned,boneless,diced), peas and pimientos. cook stirring occasionally, until chicken and peas are thoroughly heated. serve hot. optional: serve over 1/2 cup of rice per serving