Paleo Creamy Chicken Zucchini Fettuccine
Ingredients
The sauce
-
1
small
onion, chopped
-
2
cloves
garlic, minced
-
½
tsp
Himalayan or fine sea salt
-
½
tsp
freshly cracked black pepper
-
1
large head
cauliflower, roughly chopped (about 600g)
-
2
cups
chicken stock
-
1
tbsp
Dijon mustard
-
2
tbsp
nutritional yeast
-
2
tbsp
white balsamic vinegar
-
½
lime
juice
-
1
tsp
capers
-
225
g
mushrooms, sliced
-
450
g
leftover cooked chicken, chopped
-
¼
cup
fresh parsley, chopped (to garnish)
The pasta
-
2-3
large
zucchinis, peeled and julienned
Instructions
- Peel and julienne the zucchinis, then set aside.
- In a medium saucepan, cook onion, garlic, salt, and pepper over medium heat until fragrant.
- Add cauliflower and continue cooking for a minute or two.
- Pour in chicken stock, cover, and bring to a boil; then lower heat and cook until cauliflower is tender.
- In a large skillet, cook mushrooms until golden, then add the chicken until heated through.
- Blend the cauliflower mixture with Dijon mustard, nutritional yeast, balsamic vinegar, and lime juice until smooth.
- Mix in capers and pour the sauce over the chicken and mushrooms, simmering on low heat.
- Divide zucchini among plates and ladle the chicken sauce on top, allowing the heat to soften the zucchini.
- For softer noodles, stir zucchini into the pan and cook for a minute or two.
- Garnish with fresh parsley before serving.
Nutrition Facts (estimated)
Servings
3
Calories
408
Total fat
7g
Total carbohydrates
25g
Total protein
63g
Sodium
712mg
Cholesterol
128mg
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