Chicken Tetrazzini

A fairly uncommon, but amazing, meal I had growing up was Chicken Tetrazzini. I loved the flavor of the chicken, mushroom, and peas—yes, peas—in this creamy sauce with noodles. The smell filled the house like nothing else. “But, Brent,” you insist, “aren’t peas a legume, and a sacrilege to all things paleo?” Technically yes; but, in practice, it depends on your philosophy. We believe that perfect can be the enemy of good, and the occasional grey area food (for many people) will not cause much upset, but your mileage may vary. That said, you can always leave the peas out and/or substitute diced carrots. If you’re curious as to why we are comfortable with fresh/frozen peas in our diet on occasion, you can read this thorough explanation from Mark Sisson.

We hope you’ll give this recipe a try—and maybe even give peas a chance. Chicken Tetrazzini is delicious, and we think you’ll enjoy our paleo spin on this classic.

Also, if you haven’t picked up the best new recipes to kick off 2016, please check out our latest eBook appearance: The Best Paleo Recipes of 2015 eBook.

Chicken Tetrazzini Recipe [paleo, primal, gluten-free]

Ingredients
6 Tbsp of grass-fed butter (or ghee)
1 lb sliced white mushrooms
1/2 C tapioca starch
2 14-oz cans of full-fat coconut milk
1 1/2 C chicken broth
3/4 C white wine
1/2 tsp dried thyme
1Tbsp nutritional yeast
4-5 C shredded chicken
10 oz frozen peas, thawed and drained (optional, can be substituted for diced carrots)
1 1/2 lb zoodles (spiralized zucchini)

Method

Melt 2 Tbsp of your butter or ghee on medium-low in your skillet and cook mushrooms until soft and slightly browned, about 7 minutes. Remove mushrooms and set aside.

Add the remainder of your butter/ghee, white wine, and tapioca starch. Whisk quickly while adding the starch to minimize clumping. Then, add in broth and coconut milk. Bring to a boil and allow to simmer, whisking occasionally, until reduced by about one-third. This took approximately 12-15 minutes on medium heat.

If you still need to shred chicken and spiralize your zucchini, do this while the sauce reduces. If you don’t have a spiralizer, check out our tutorial on how to make zoodles with a julienne slicer.

Add all ingredients into an oblong baking dish, and mix evenly.

Bake for 20 minutes at 400ºF. Broil on high for 5-7 minutes to brown the top.

Allow to cool for 5 minutes, and serve!

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Chicken Tetrazzini Recipe [paleo, primal, gluten-free]

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Chicken Tetrazzini

  • Servings: 4-6
  • Time: 1 hour
  • Difficulty: moderate
  • Print

Ingredients
6 Tbsp of grass-fed butter (or ghee)
1 lb sliced white mushrooms
1/2 C tapioca starch
2 14-oz cans of full-fat coconut milk
1 1/2 C chicken broth
3/4 C white wine
1/2 tsp dried thyme
1Tbsp nutritional yeast
4-5 C shredded chicken
10 oz frozen peas, thawed and drained (optional, can be substituted for diced carrots)
1 1/2 lb zoodles (spiralized zucchini)

Method

  1. Melt 2 Tbsp of your butter or ghee on medium-low in your skillet and cook mushrooms until soft and slightly browned, about 7 minutes. Remove mushrooms and set aside.
  2. Add the remainder of your butter/ghee, white wine, and tapioca starch. Whisk quickly while adding the starch to minimize clumping. Then, add in broth and coconut milk. Bring to a boil and allow to simmer, whisking occasionally, until reduced by about one-third. This took approximately 12-15 minutes on medium heat.
  3. If you still need to shred chicken and spiralize your zucchini, do this while the sauce reduces. If you don’t have a spiralizer, check out our tutorial on how to make zoodles with a julienne slicer.
  4. Add all ingredients into an oblong baking dish, and mix evenly.
  5. Bake for 20 minutes at 400ºF. Broil on high for 5-7 minutes to brown the top.
  6. Allow to cool for 5 minutes, and serve!

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