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Chicken Tetrazzini – paleo recipe
Stav Kogan

Chicken Tetrazzini

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Servings: 6 servings
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • 12 oz (340.2 g) boneless, skinless chicken breasts, trimmed of all visible fat and cut into 0.75-inch pieces
  • 0.33 tbsp balsamic vinegar
  • 5 oz (141.7 g) Spaghetti Squash, prepared
  • 2 tbsp coconut oil
  • 1 tbsp coconut milk
  • 8 oz (226.8 g) white or cremini mushrooms, trimmed and sliced thin
  • 1 onion, chopped fine
  • 2 tbsp coconut flour
  • 32 tbsp Chicken Broth or Stock
  • 2 tbsp dry sherry
  • 4 oz (113.4 g) Coconut Milk Cheddar Cheese, softened
  • 1 oz (28.3 g) Coconut Milk Cheddar Cheese, grated
  • 16 tbsp bell pepper, diced
  • 8 tbsp White Sandwich Breadcrumbs, toasted

Method
 

  1. Adjust oven rack to upper-middle position and preheat oven to 400° F (205° C).
  2. Combine chicken and vinegar in a bowl, cover, and refrigerate for 30 minutes to 1 hour.
  3. Meanwhile, melt oil in a twelve-inch skillet over medium-high heat.
  4. Add mushrooms, onion, 0.5 tsp sea salt, and 0.5 tsp pepper and cook until browned.
  5. Add flour, broth, and sherry to a medium-sized bowl and whisk to combine.
  6. Add mixture to skillet, scraping up any browned bits, and bring to a simmer.
  7. Whisk in coconut milk and 4 oz (113.4 g) cheese and simmer until slightly thickened, about 1 minute.
  8. Stir in marinated chicken and peppers and simmer gently for 1 minute (chicken will not be fully cooked).
  9. Add mixture to cooked spaghetti squash and toss to combine.
  10. Transfer mixture to an eight-inch square baking dish.
  11. Toss toasted breadcrumbs with remaining cheese in a bowl, season with sea salt and pepper to taste, and sprinkle over top.
  12. Bake until hot throughout, 12 to 14 minutes. Allow to cool slightly before serving.
  13. Whisk the Flour Thoroughly: Coconut flour is highly absorbent and can clump easily.
  14. When adding it to the broth and sherry in step 3, make sure to whisk vigorously until completely smooth before adding it to the skillet. This ensures a silky, lump-free sauce.
  15. Don't Overcook the Chicken: In step 3, you are only simmering the chicken for one minute. It will look raw in the middle—this is intentional. It will finish cooking in the oven. If you cook it through in the pan, it will be dry and rubbery after baking.
  16. Let it "Set": Dairy-free sauces (like the coconut cheese mixture used here) often need a moment to firm up after baking.
  17. Let the casserole rest on the counter for 10 minutes before serving. This allows the sauce to thicken slightly, making it much easier to scoop or slice.
  18. Broil for Crunch: If you prefer a golden-brown, extra-crispy topping, turn your oven to "Broil" for the final 60 to 90 seconds.
  19. Keep a close eye on it, as the almond/coconut flour breadcrumbs can burn much faster than traditional wheat crumbs.

Nutrition

Calories: 310kcalCarbohydrates: 18gProtein: 23gFat: 16g

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