Zucchini Noodle Chicken Tetrazzini
with mixed greens salad

Name: Zucchini Noodle Chicken Tetrazzini
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, shredded; 1/3 cup Pecans, chopped; 1 Onions, medium, diced; 3 cloves Garlic, chopped; 2 tsp Thyme leaves, fresh; 8 oz Mushrooms, any button, sliced (look for pre-sliced); 1 lb Zucchini, spiralized, sliced into ribbons, or cubed; 3 Tbsp Butter; 1 tsp Arrowroot powder; 1 1/2 cups Stock, any type; 1/8 tsp Nutmeg, ground (opt); 1 Lemons, zest of; 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 5 oz Mixed greens

Active: 40 min Total: 50 min

Original GF Paleo Vegetarian

We gave this creamy comfort food classic a paleo twist by using zucchini noodles and topping it with chopped pecans for crunch.

Ingredients

Metric

Servings:

Zucchini Noodle Chicken Tetrazzini:

Rotisserie chicken - 1/2 , shredded
Pecans - 1/3 cup , chopped
Onions, medium - 1 , diced
Garlic - 3 cloves , chopped
Thyme leaves, fresh - 2 tsp
Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
Zucchini - 1 lb , spiralized, sliced into ribbons, or cubed
Butter - 3 Tbsp
Arrowroot powder - 1 tsp
Stock, any type - 1 1/2 cups
Nutmeg, ground (opt) - 1/8 tsp
Lemons - 1 , zest of

Mixed Greens Salad:

Vinegar, balsamic - 1 Tbsp
Mustard, Dijon - 2 tsp
Oil, olive - 2 Tbsp
Mixed greens - 5 oz

Prep

Rotisserie chicken - (Skip if chicken was prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Pecans / Onions / Garlic / Thyme leaves - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer, peel off strips with a peeler, or slice into cubes. (Can be done 1 day ahead)

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Make

Heat oven to 450F / 232C.
While oven is heating, heat a large oven-safe skillet or Dutch oven over medium heat. (This pan should be large enough to hold all of the zucchini noodles and chicken, or you can brush an oven-safe casserole dish with some oil and transfer the pasta to that dish before baking.) Add butter and then onions to melted butter. Saute for 2 to 3 minutes to get started cooking. Add mushrooms and continue cooking until mushrooms are very tender, 7 to 8 minutes. Stir in garlic and thyme leaves season with some salt.
Sprinkle arrowroot powder over vegetables and stir until no dry spots remain, ~1 minute.
Pour stock slowly into pan while whisking. Bring to a simmer. Simmer until sauce thickens slightly, 2 to 3 minutes.
Remove pan from heat and stir in nutmeg, lemon zest, zucchini noodles, and chicken. Season with some salt and pepper.
Scatter pecans over top of zucchini noodles. Transfer to oven and bake until pecans are toasted and filling is bubbling, 6 to 8 minutes.
Just before serving, toss salad greens in vinaigrette.
Serve tetrazzini with salad on the side. Enjoy!

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