Paleo Chicken Tetrazzini
 
Prep time
Cook time
Total time
 
Author:
Yield: 5 servings
Ingredients
  • boneless skinless chicken breast - 21/2 pounds raw, cubed
  • fat of choice - 1 tablespoon
  • garlic - 4 cloves, minced
  • chicken broth - 2 cups
  • canned full-fat coconut milk - 1 cup
  • onion powder - ½ teaspoon
  • red pepper flakes - ¼ teaspoon
  • dried parsley - 1 teaspoon
  • garlic powder - ½ teaspoon
  • ground nutmeg - ¼ teaspoon
  • salt - to taste
  • black pepper - to taste
  • mushrooms - 12 oz., sliced
  • arrowroot starch - 3 tablespoons
  • cold water - ⅓ cup
  • kelp noodles - 12 oz., drained and cut up a bit
Instructions
  1. Melt fat of choice in a large saucepot. Add chicken and saute until almost fully cooked. 2. Add garlic and saute a couple minutes. 3. Add in broth, coconut milk or cream, spices, salt, pepper and mushrooms. Stir together and simmer for about 15 minutes. 4. Spread the kelp noodles in a greased 9x13 in. baking dish. 5. Strain the sauce into a bowl, and toss the chicken and mushrooms with the kelp noodles in the baking dish. 6. Pour the liquid sauce back into the pot and bring to a simmer. 7. Stir together the arrowroot and cold water to make a slurry. While stirring the sauce, pour this mixture into the sauce and allow to thicken. 8. Pour the sauce over the kelp noodles, chicken and mushrooms in the baking dish an toss together a bit. 9. Cover with foil and bake at 375 degrees F. for 30 minutes.
Recipe by Create Delicious at https://createdelicious.com/paleo-chicken-tetrazinni/