Creamy Chicken Zucchini Fettuccine [Dude, what’s up with The Healthy Foodie?]
I’ve been extremely confused as to what to do with this place, lately.
Since I’ve now gone exclusively Paleo, I feel like I’m sending conflicting information all over the place.
I’ve become some sort of an antipode of my own self. I sometimes feel like I don’t belong on my own blog anymore… like I’m slightly out of place.
Almost like I’d been keeping a blog on, say “Caramel and Chocolate – A Thousand and One Decadent Indulgences” and suddenly turned it into this hard core “Totally Sugar Free – Rid Yourself of your Sugar Addiction Today” site.
Well, maybe not to that extreme, but you get the point.
So many of my “old” recipes call for ingredients that totally go against the grain (pun definitely intended) of what I’m doing now.
But what am I to do? Scrap everything I’ve done thus far and start from scratch? Ouch. That’s a very tough move to make!
Remove all non-paleo recipes from my blog? That just seems wrong… I can’t. I just can’t.
Yet, keeping things just as they are now doesn’t seem like a viable option to me…
So I’m really at a loss as to what to do with this place. If you happen to have ideas, comments or suggestions for me, please, by all means, fire them away!
Now, until I can come up with a solution, I guess status quo is the way to go.
Because there is one thing that I do happen to know: Paleo is here to stay!
Never in my life have I felt so strongly about something and wished that I could just get everyone to instantly see what it is that I’m seeing and have them make the switch for themselves.
For one, I get to eat so much more!
And for a foodie, more food is always good news!
Take this “pasta” dish, for example. I can have a MOUNTAIN of it before the calorie count even approaches that of a traditional bowl of pasta.
And quite frankly, I think I’m starting to like zucchini pasta even more than the real thing. They have MUCH more flavor to them, have a very similar texture and appearance too.
When we had this particular dish, my son came *this* close from stealing a bite from my daughter’s plate. He was convinced they were real pasta. She had to warn him that they were actually zucchinis, at which point he, half-disappointed, put the fork back.
*Sigh* Hopefully he’ll snap out of *that* stage soon.
Maybe he’ll eventually grow to love ’em poor courgettes…
Zucchini is my new pasta!
You can choose to keep it raw..
And top with some piping hot sauce…
The heat from the sauce alone will soften the pasta some!
If you prefer a softer noodle, you can also cook your zucchini for one or two minutes
Doesn’t this look just like pasta to you?
Could’ve fooled me!
Dig in, why don’t you?
Creamy Chicken Zucchini Fettuccine
- 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
- the juice of 1/2 lime
- 1 tsp capers
- 225 g mushrooms, sliced
- 450 g leftover cooked chicken, chopped (I used grilled chicken)
- ¼ cup fresh parsley, chopped (to garnish)
- 2-3 large zucchinis, peeled and julienned
- Peel the zucchini (or not, I peeled mine just for the look and munched on the peels while I was cooking) and cut them into wide julienne strips with a mandolin. Set aside. (I used the wider setting of my mandolin to create Fettuccine-like “noodles”, but you could also do finer noodles with the thinner setting or you could also use a vegetable spiralizer.)
- Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
- Throw the cauliflower in and continue cooking for a minute or two.
- Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
- Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add chicken and continue cooking until heated through; Reserve.
- Ladle the cauliflower mixture into your blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice and process on high speed until super smooth and silky in consistency. Throw in capers and pulse 2-3 times just to mix them in and break them down a little. Pour that cauliflower mixture over the reserved chicken and mushrooms and bring to a simmer over low-medium heat.
- Divide the julienned zucchini between serving plates and ladle the chicken sauce on top.
- The heat from the sauce alone will soften the zucchini some, but it you want your "pasta" to be even softer still, you can also add the zucchini to the pan, stir until well coated and cook over low heat for a minute or two.
- Garnish with chopped fresh parsley.