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Paleo Chicken Tetrazzini

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Paleo Chicken Tetrazzini
Paleo Chicken Tetrazzini

Happy Valentines Day you lovely Ditch The Wheat’ers! I’m just so thrilled to be here and can’t wait for you to see what I’ve prepared. It’s an extra special recipe just for you!

Going wheat-free, gluten-free, grain-free, Paleo, or primal is easy. It’s easy and delicious. That is, until you think about how much you love pasta.

Some of the best dishes on earth are pasta dishes! Some of my favorites are lasagna, fettuccini alfredo, ravioli, and just plane old comforting spaghetti and meatballs. I think I made it about 2 months into my {now going on 4 years of a} gluten-free/Paleo lifestyle before I started experimenting with pasta alternatives. I missed it too much!

I’ve used everything from spaghetti squash, eggplant, to grain-free dried and packaged pastas to cure my cravings. While all those are good, my favorite is the zoodle.

Paleo Chicken Tetrazzini
Paleo Chicken Tetrazzini

The zoodle is a noodle made from a zucchini! You can make them by using a vegetable peeler or a spiral slicer. I’m completely in love with my spiral slicer because it gives the zoodle the perfect spaghetti size, feel, and texture.

Paleo Chicken Tetrazzini
Paleo Chicken Tetrazzini

Today our zoodles are going to be the star of one of my all-time favorite pasta dishes, Chicken Tetrazzini!

Chicken Tetrazzini is a traditional pasta casserole made with three major components: pasta {duh!}, chicken, and an oh-so-tasty white wine mushroom gravy. While the traditional dish is topped with breadcrumbs, we’re making our own grain-free crumble topping out of almond flour.

You are going to love this dish!

While I’m really passionate about delicious healing foods, I’m also passionate about instruction! I think more people will try new methods in the kitchen if they can see exactly how it’s done. As such, I provide step-by-step photographs with each recipe. I hope you find it helpful!

Let’s get started …

Here they are! The incredible, edible zucchini. If you’re turning zucchini into a pasta dish, I recommend you grab two for each person you want to feed. They cook down quite a bit. I used 8 for this recipe.

While peeling the zucchini isn’t totally necessary, it’s a good extra step if you’re hoping to fool picky eaters. Peeling the green skin will keep suspicions at bay and make it look more like white pasta.

Paleo Chicken Tetrazzini
Paleo Chicken Tetrazzini

If you have a spiral slicer (purchase this one), this is the attachment we’re going to use. If you don’t have one, you can just start creating noodles with the same vegetable peeler you used to skin the zucchini.

You’ll secure the zucchini on the slicer and start twirling! It will spit the core out on the other side so you don’t get a bowl full of seeds.

Isn’t this the neatest kitchen tool?? I don’t have an exorbitant amount of cabinet or shelf space in my kitchen so I try to keep my gadget collection to a minimum – this slicer gets a prime spot next to my slow cooker.

Chicken Tetrazzini | Fed and Fit-61

The zoodles are long and perfectly spaghetti-like.

Paleo Chicken Tetrazzini
Paleo Chicken Tetrazzini

It’s finally done! Doesn’t it look delicious?

You’re seriously going to love this dish.

Spoon some on a plate and sprinkle with the fresh parsley. Remember that if your gravy isn’t as thick anymore, it’s just because of the zoodles and it’s still going to be delicious.

PALEO CHICKEN TETRAZZINI

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: Serves 4-6

 

Ingredients

Instructions

  1. In a large sauté pan over high heat, melt half the butter. Season the chicken strips with salt and pepper and cook in melted butter until lightly browned. Set aside to cool then chop into bite-sized pieces.
  2. In the same sauté pan with the leftover butter and chicken drippings, wilt the onions, garlic, and mushrooms together. Add the thyme, wine, and coconut cream and let simmer for about 5 minutes, or until thick.
  3. Optional: If the gravy doesn’t thicken to your liking, whisk between 1 Tbl and ¼ cup arrowroot flour with a small amount of water and add to the pan.
  4. When gravy is at desired thickness, add the frozen peas and take off heat.
  5. Mix the zoodles with the chopped chicken and gravy until well combined. Pour into a casserole dish.
  6. In a food processor, pulse together 1 cup almond meal with 2 Tbl butter and ½ tsp kosher salt until it forms a loose dough. Pinch the dough over the casserole into an even crumble.
  7. Bake at 375 for 25-30 minutes.
  8. Let cool, plate, and top with the fresh parsley.
  9. Prep Time: 30 minutes
  10. Bake Time: 30 minutes.
Yield: Serves 4-6

Paleo Chicken Tetrazzini

Paleo Chicken Tetrazzini
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 8 zucchini, peeled and spiral sliced {zoodles}
  • 2 lbs chicken strips
  • 4 Tbl butter {can sub with coconut oil}
  • 1 Tbl kosher salt
  • 1 Tbl black pepper
  • ½ cup onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 cups sliced mushrooms
  • 1 Tbl fresh thyme, finely chopped
  • ½ cup chardonnay {or any other white wine/vinegar}
  • 1 can full-fat coconut milk, use just the thick cream off top
  • 1 bag frozen peas {~1 ½ cups}
  • 1 cup almond flour
  • chopped parsley for garnish
  • optional thickener: 1 Tbl – ¼ cup arrowroot

Instructions

  1. In a large sauté pan over high heat, melt half the butter. Season the chicken strips with salt and pepper and cook in melted butter until lightly browned. Set aside to cool then chop into bite-sized pieces.
  2. In the same sauté pan with the leftover butter and chicken drippings, wilt the onions, garlic, and mushrooms together. Add the thyme, wine, and coconut cream and let simmer for about 5 minutes, or until thick.
  3. Optional: If the gravy doesn’t thicken to your liking, whisk between 1 Tbl and ¼ cup arrowroot flour with a small amount of water and add to the pan.
  4. When gravy is at desired thickness, add the frozen peas and take off heat.
  5. Mix the zoodles with the chopped chicken and gravy until well combined. Pour into a casserole dish.
  6. In a food processor, pulse together 1 cup almond meal with 2 Tbl butter and ½ tsp kosher salt until it forms a loose dough. Pinch the dough over the casserole into an even crumble.
  7. Bake at 375 for 25-30 minutes.
  8. Let cool, plate, and top with the fresh parsley.
  9. Prep Time: 30 minutes
  10. Bake Time: 30 minutes

Cassandra

dsc_5953_21About Cassandra: I’m on a mission to empower healthy lifestyle transformations through clear nutrition science and delicious gluten-free/Paleo-friendly foods.  You can find Cassandra’s blog Fed & Fit here.  You can “like” Fed & Fit on Facebook here.

 

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that believe in.

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