Paleo Chicken Tetrazzini

Directions

1. 1
   In a large saut pan over high heat, melt half the butter. Season the chicken strips with salt and pepper and cook in melted butter until lightly browned. Set aside to cool then chop into bite-sized pieces.
2. 2
   In the same saut pan with the leftover butter and chicken drippings, wilt the onions, garlic, and mushrooms together.
3. 3
   Add the thyme, wine, and coconut cream and let simmer for about 5 minutes, or until thick.
4. 4
   Optional: If the gravy doesnt thicken to your liking, whisk between 1 Tbl and cup arrowroot flour with a small amount of water and add to the pan.
5. 5
   When gravy is at desired thickness, add the frozen peas and take off heat.
6. 6
   Mix the zoodles with the chopped chicken and gravy until well combined.
7. 7
   Pour into a casserole dish.
8. 8
   In a food processor, pulse together 1 cup almond meal with 2 Tbl butter and tsp kosher salt until it forms a loose dough. Pinch the dough over the casserole into an even crumble.
9. 9
   Bake at 375 for 25-30 minutes.
10. 10
    Let cool, plate, and top with the fresh parsley.
11. 11
    Prep Time: 30 minutes
12. 12
    Bake Time: 30 minutes