Chicken Macaroni

This tastes like chicken pot pie in a macaroni casserole.

1 T. potato starch

1/2 cup coconut or rice milk
1/2 cup Pacific Foods Chicken Broth
1 T. dried chopped onion
1/4 tsp. salt
dash pepper
1/4 tsp. dried sage

1 cup gluten free Macaroni, we use Andean Dream Quinoa Pasta, cooked

1 cup cooked diced chicken
1 cup mixed frozen peas and carrots

In a medium saucepan, slowly stir milk into potato starch with a wisk.  Add chicken broth, dried onion, salt, pepper, and sage.  Bring to boil over med-high heat.  Reduce heat and simmer until sauce is thick creamy about 2 min.  Stir in cooked macaroni, chicken and peas and carrots.  Heat through.  Serve immediately.

This makes about 4 servings.