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: you can use puff pastry shells or muffins. to serve: place margarine in bowl (medium). microwave at high 30 seconds, blend in flour, salt, and pepper. gradually stir in halfand half, water and instant bouillon. micro medium high until thick, 4 to 6 minutes, stirring once. stir in chicken, mushrooms and pimientos. micro at medium high 5 to 8 minutes, stirring once. serve over muffins or pastry shells.