Nutritional Wisdom with Carly Pollack

Chicken Tetrazzini

4-6 medium zucchinis, spiralized into noodles
1 lb chicken thighs
2 tbsp ghee
1 tsp sea salt
1 tsp black pepper
1/4 cup onion, finely chopped
2 cloves garlic, finely chopped
1 cup mushrooms, sliced
1/2 tbsp fresh thyme
1/4 cup white wine vinegar
1/2 14oz can coconut milk (use just the thick cream that is at top of the can)
1 cup frozen or fresh peas
1/2 cup almond flour
chopped parsley, for garnish
1 tbsp arrowroot flour

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

4 Servings