Chicken Tetrazzini with Zucchini Noodles
Try this Chicken Tetrazzini with Zucchini Noodles recipe, or contribute your own.
Try this Chicken Tetrazzini with Zucchini Noodles recipe, or contribute your own.
- 2 cloves garlic minced
- salt and pepper to taste
- 1/2 tsp garlic powder
- 3/4 cup chicken broth
- 3 tbsp olive oil
- 1 cup almond meal
- pinch of red pepper flakes
- 1 tsp thyme
- 2 tbsp freshly chopped parsley
- 3/4 cup diced red onion
- 3 medium zucchinis blade c
- 1 tsp dried oregano flakes
- 1/2 cup frozen green peas
- 1 pound chicken breast cut into strips/tenderloins
- 2 tbsp chicken broth
- 1/2 tsp dried basil flakes
- 1/2 tsp dried parsley flakes
- 1.5 cups sliced portobello mushrooms
- 3 tsp coconut flour
- Carbohydrate 14.7993862508949 g
- Cholesterol 273.824779175696 mg
- Fat 70.020494386427 g
- Fiber 6.22440407927197 g
- Protein 81.1852877001365 g
- Saturated Fat 19.9310075851079 g
- Serving Size 1 1 -5 (478g)
- Sodium 313.96298314257 mg
- Sugar 8.5749821716229 g
- Trans Fat 5.41458850719022 g
- Calories 1018 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Place a large skillet over medium heat and add in 1 tbsp of the olive oil.
- Add in your chicken and season with salt and pepper.
- Cook for 3-5 minutes on each side or until the chicken is no longer pink on the inside.
- Remove skillet from heat and remove chicken with tongs or a slotted spoon and cut into cubes, and set aside.
- While the chicken is cooking, place your zucchini noodles into a roughly 10 x 10 casserole or baking dish. Set aside.
- Also while the chicken is cooking, place your almond meal and basil, oregano, parsley, and garlic powder in a bowl. Season with salt and pepper generously and then toss to combine and then add in the chicken broth. Using your fingers, roll like a dough until all of the meal is formed into dough. Set aside.
- Place the skillet back over medium heat and add in the rest of the olive oil. Let heat and add in the garlic and red pepper flakes.
- Cook for 30 seconds and then add in the onions, thyme, mushrooms and peas. Season with salt and pepper and cook for 3-5 minutes or until mushrooms wilt.
- Add in the chicken broth and let reduce for about 1 minute. Then, push vegetables to the side and add in the flour.
- Whisk immediately until creamy and then push the vegetables back in and stir to combine. Cook until the chicken broth is reduced.
- Pour the mixture evenly over the noodles, add in the cooked chicken and toss in the baking tray to combine. Once combined, evenly spread the mixture in the baking tray. If the mixture seems to try, evenly pour over 1/2 cup of chicken broth.
- Take the almond meal "dough" and crumble into breadcrumbs over the casserole, evenly until all of the "dough" is used.
- Sprinkle over the casserole with the fresh parsley and bake 20-25 minutes.
A Busy Mom's Deliciously Healthy Twist on Chicken Tetrazzini
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and ensuring everyone gets a nutritious meal, finding time to cook something elaborate often feels impossible. That's why I've perfected this recipe for Chicken Tetrazzini with Zucchini Noodles – a healthy, flavorful dish that's quick to prepare and satisfies the whole family. Forget the heavy cream and pasta; this version uses zucchini noodles for a lighter, lower-carb option that’s still incredibly satisfying.
I discovered this recipe while searching for a way to incorporate more vegetables into my family's diet without sacrificing taste. My kids, who are usually picky eaters, absolutely devoured this dish! The zucchini noodles are surprisingly filling and absorb the creamy sauce beautifully. The use of almond meal in the topping adds a delightful nutty crunch, adding texture and flavor. Plus, the prep time is minimal; I can often have this dish in the oven while getting the kids ready for school in the morning.
The beauty of this recipe lies in its adaptability. You can easily swap out ingredients depending on what's available. Don't have portobello mushrooms? Use cremini or button mushrooms instead. Out of fresh parsley? Dried parsley will do just fine. The key is to keep the flavor profile balanced, with a savory base of garlic, onions, and herbs complemented by the nutty almond meal topping. It's a truly versatile recipe that I constantly adapt based on my family's preferences and what's in season.
Beyond its ease and deliciousness, this recipe aligns perfectly with my commitment to healthy eating. I focus on whole foods, limiting processed ingredients whenever possible. Using zucchini noodles helps reduce carbohydrate intake compared to traditional pasta, while the chicken provides lean protein. The addition of vegetables ensures a good dose of vitamins and minerals. It's a guilt-free pleasure that allows me to nourish my family without spending hours in the kitchen.
I often prepare the components of this dish the night before, making assembly a breeze in the morning. The pre-chopped vegetables and measured ingredients sit in the refrigerator, ready for me to toss together quickly. This time-saving strategy is a lifesaver on busy weekdays. It's all about efficiency without compromising on flavor or nutrition.
This Chicken Tetrazzini with Zucchini Noodles recipe isn't just a meal; it's a testament to my commitment to balance. A balanced approach to both work and family life, which extends to my cooking as well. It's a dish that embodies the heart of my kitchen – a place where love, good food, and family come together.
So, whether you're a busy mom like me, a health-conscious individual, or simply someone who appreciates a delicious and easy meal, give this recipe a try. You might just find it becomes a new family favorite.
Ingredients:
Note: The ingredient list is provided in the previous section.
