• Prep Time: 30 mins
  • Cooking Time: 30 mins
  • Serves: 4-6

Paleo chicken tetrazzini

Category: Chicken

 Ingredients List

  • 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


In a large sprung 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.

In the same sprung 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.

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.

When gravy is at desired thickness, add the frozen peas and take off heat.

Mix the zoodles with the chopped chicken and gravy until well combined. Pour into a casserole dish.

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.
Bake at 375 for 25-30 minutes.

Let cool, plate, and top with the fresh parsley.

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