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Chicken Tetrazzini with Zucchini Noodles

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 -5

Ingredients

  • 3 medium zucchinis Blade C
  • 3 tbsp olive oil
  • 1 pound chicken breast cut into strips/tenderloins
  • salt and pepper to taste
  • 1 cup almond meal
  • 2 tbsp chicken broth
  • 1 tsp dried oregano flakes
  • 1/2 tsp dried basil flakes
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp garlic powder
  • pinch of red pepper flakes
  • 2 cloves garlic minced
  • 3/4 cup diced red onion
  • 1.5 cups sliced portobello mushrooms
  • 1/2 cup frozen green peas
  • 1 tsp thyme
  • 3/4 cup chicken broth
  • 3 tsp coconut flour
  • 2 tbsp freshly chopped parsley

Instructions

  • Preheat the oven to 400 degrees.
  • Place a large skillet over medium heat and add in 1 tbsp of the olive oil. Add in your chicken and season with salt and pepper. Cook for 3-5 minutes on each side or until the chicken is no longer pink on the inside. Remove skillet from heat and remove chicken with tongs or a slotted spoon and cut into cubes, and set aside.
  • While the chicken is cooking, place your zucchini noodles into a roughly 10 x 10 casserole or baking dish. Set aside.
  • Also while the chicken is cooking, place your almond meal and basil, oregano, parsley, and garlic powder in a bowl. Season with salt and pepper generously and then toss to combine and then add in the chicken broth. Using your fingers, roll like a dough until all of the meal is formed into dough. Set aside.
  • Place the skillet back over medium heat and add in the rest of the olive oil. Let heat and add in the garlic and red pepper flakes. Cook for 30 seconds and then add in the onions, thyme, mushrooms and peas. Season with salt and pepper and cook for 3-5 minutes or until mushrooms wilt.
  • Add in the chicken broth and let reduce for about 1 minute. Then, push vegetables to the side and add in the flour. Whisk immediately until creamy and then push the vegetables back in and stir to combine. Cook until the chicken broth is reduced.
  • Pour the mixture evenly over the noodles, add in the cooked chicken and toss in the baking tray to combine. Once combined, evenly spread the mixture in the baking tray. If the mixture seems to try, evenly pour over 1/2 cup of chicken broth.
  • Take the almond meal "dough" and crumble into breadcrumbs over the casserole, evenly until all of the "dough" is used.
  • Sprinkle over the casserole with the fresh parsley and bake 20-25 minutes.

Notes

Inspired by http://ditchthewheat.com/paleo-chicken-tetrazzini/