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Week of 1/4/21

Zucchini Noodle Chicken Tetrazzini
with mixed greens salad

Active: 40 min Total: 50 min
Original GF Paleo Vegetarian
Zucchini Noodle Chicken Tetrazzini
We gave this creamy comfort food classic a paleo twist by using zucchini noodles and topping it with chopped pecans for crunch.
Tags
One Pot, Low Calorie, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
126

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Pecans / Onions / Garlic / Thyme leaves - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. 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)
  4. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
  5. 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

  1. Heat oven to 450F / 232C.
  2. 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.
  3. Sprinkle arrowroot powder over vegetables and stir until no dry spots remain, ~1 minute.
  4. Pour stock slowly into pan while whisking. Bring to a simmer. Simmer until sauce thickens slightly, 2 to 3 minutes.
  5. Remove pan from heat and stir in nutmeg, lemon zest, zucchini noodles, and chicken. Season with some salt and pepper.
  6. Scatter pecans over top of zucchini noodles. Transfer to oven and bake until pecans are toasted and filling is bubbling, 6 to 8 minutes.
  7. Just before serving, toss salad greens in vinaigrette.
  8. Serve tetrazzini with salad on the side. Enjoy!

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