This Low Carb Dairy Free Chicken Tetrazzini happened sort of by accident a couple weeks ago as a quick last minute dinner, and I loved it so much that I decided to develop the recipe and make it again to share on here. Last minute throw togethers comprise the majority of our dinner fare around here, not time-consuming well thought out recipes. This chicken tetrazzini is surprisingly easy to make regardless of the longer cook time, and the majority of that time is bake time for the squash and the casserole.
When you’re gluten-free and paleo, you don’t have a whole lot of options when it comes to pasta, so spaghetti squash work great! If you haven’t used them to recreate low carb versions of pasta before, you’re missing out. They’re so easy, you just pop them in the oven and when they’re cooked you use a fork to thread them.
I used full fat coconut milk instead of regular milk or cream and you cannot tell a difference. This tetrazzini is so creamy and I love the way the white wine sauce combines with the mushrooms and garlic to make you feel like you’re eating something really rich and naughty at a restaurant when it’s actually a very waist-friendly option that’s easy to make at home. Those are the best kind of meals and the way I like to roll, big on flavor, light on calories and minimal effort required.
My in-laws were just here visiting for the holidays and we had such a fun time while they were here, and so sad to see them go. It’s always nice to have family visit but I’m also really excited to have some more free time again to work on recipe development and other great things to come this year with this blog. Please comment below and let me know any types of recipes you’d be interested in seeing, I’d love to recreate some of your favorites into paleo-friendly options!
- Preheat oven to 400 degrees. Cut spaghetti squash in half, remove seeds, and place face down on a baking sheet. Bake for 30-45 minutes, until the center of the squash gives when you push it with a fork. Set aside to let cool. Turn oven down to 375 degrees.
- While squash bakes, cube your chicken and slice your mushrooms.
- Melt 1 tbsp ghee or coconut oil in a medium saucepan over medium heat. Add your cubed chicken breast and cook through. Set aside.
- Melt 1 tbsp ghee or coconut oil in a medium saucepan over medium heat. Add your garlic and cook for a few minutes. Then add sliced mushrooms and cook about 3-4 more minutes. Add the cubed chicken back to the pan.
- In a bowl, whisk together the coconut milk, egg, tapioca flour, and white wine until homogenous. Add sauce to the pan, covering the chicken and mushroom mixture. Bring to a boil then reduce to a simmer and let the sauce reduce.
- While sauce is simmering, use a fork to thread the spaghetti squash into a casserole dish, such as a 9x13 dish.
- Once the sauce is reduced by about ⅓, pour it into the 9x13 dish over the spaghetti squash. Use a couple forks or spoons to mix throughly. Add salt to your taste while mixing. Once thoroughly mixed, place dish in the oven to bake at 375 degrees for 30 minutes. Once it begins to boil, pull out of the oven and let cool before serving.