I am so excited to share this recipe with you!! I feel like it’s a healthy foodie win! What I love even more is the simplicity of it all. A lot of the flavor from this dish comes from the base ingredients, and the cream it what pulls it all together. Ready?? I am!
Allergy Status: Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Paleo Compatible, GAPs Compatible, AIP Compatible
For Paleo, AIP, & GAPs: Use safe butter/ghee/coconut oil for your cream sauce.
5 medium Organic Zucchini
6 ounces Organic Mushrooms, cut into small pieces
2 Organic Chicken Breast, cubed
2 TBSP + 8 TBSP Dairy Free Butter (or ghee or coconut oil)
12 ounces Organic Milk of Choice
2 tsp Sea Salt, divided
Bacon Bits, optional
Organic Olive Oil for cooking
Start by washing and prepping your zoodles. We bought a nice spiralizer on Amazon that the kids enjoy using. Prep your chicken and mushrooms, and it’s time to get busy.
Sauté your zoodles in a bit of olive oil. I like to break them into smaller lengths at this point, since they’re one continuous piece at the start. Don’t make them too short though, or you won’t be able to slurp them and have as much fun. As you cook them, add in half a teaspoon of your salt.
Cook your chicken on high heat until it’s done. I opted not to add any oil or butter. Add in 1 teaspoon of your salt for flavor.
Cook your mushrooms (and optional bacon) together in a little oil or butter. You can do a short cook for a more intense earthy flavor, or a longer cook to allow the mushrooms to take on a more buttery flavor. I opted for a medium cook time of 12 minutes. Be sure to stir them from time to time to prevent burning.
Finally, the cream sauce. In a sauce pan, melt your stick of butter, and add 12 ounces of almond milk and the last half teaspoon of salt. Here’s where you have options. Once the butter has melted, you will need to add a starch of your choosing to thicken the sauce. Suggestions: Xanthan (Authentic Foods, cabbage derived), Guar Gum, Potato Starch, Arrowroot Starch, Coconut Flour.
If you opt for xanthan or guar gum, start with 1/8 teaspoon, and whisk. Continue to add in 1/8 until you’ve reached the desired thickness. If you opt for arrowroot, potato, or coconut, add in 1 Tablespoon at a time, whisking vigorously, until the desired consistency is reached. No matter what you choose, whisk like there’s no tomorrow. Also, remove the sauce from the heat before you add your starch. As you add the starch, don’t drop in large clumps at once. Instead, tap the starch all over the sauce as you whisk.
Once your sauce is done, you’re ready to mix. Combine each of the parts into a very large serving dish, and combine. I like to use two large forks, and “toss” the mix like a salad.
Before we get into pictures, I have a parting note for you. This is one of the more complicated dishes I’ve created in recent times, mainly because of how many components are involved. Make sure you have at least an hour to work on this meal.