American · Dinner
Chicken Tetrazzini (Keto)
Shredded chicken breast folded through spiralized zucchini and mushrooms bound in a Parmesan cream sauce with white wine vinegar and nutmeg, topped with mozzarella and baked until bubbling. A low-carb take on the classic pasta casserole, served from the dish with a scatter of parsley.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
693Calories
62.4gProtein
43.3gFat
11.6gCarbs
5.6gSugar
2.5gFiber
712mgSodium
261mgChol
24.9gSat Fat
680mgPotassium
523mgCalcium
1.1mgIron
0.8mcgVitamin B12
8.2mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Heat oven to 190C/375F, grate Parmesan, shred mozzarella, spiralize zucchini, slice mushroom and mince garlic.
2
Poach
Simmer chicken breast in salted water over medium heat 12 minutes until opaque, then shred.
3
Simmer
Melt butter over medium heat, cook mushroom and garlic 4 minutes, add stock, cream, nutmeg and vinegar, simmer 4 minutes until thickened.
4
Assemble
Fold Parmesan, squeezed zucchini and chicken through sauce, transfer to baking dish, top with mozzarella.
5
Bake
Place in 190C/375F oven 15 minutes until mozzarella browns and edges bubble.
6
Rest
Let stand 5 minutes so sauce settles.
7
Plate
Scatter chopped parsley over top and serve straight from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 11 oz311g zucchini, spiralized
- 5 oz140g mushroom
- 2/3 cup160ml heavy cream
- 2 oz56g Parmesan cheese
- 2.8 oz80g mozzarella cheese
- 2 tbsp28g butter
- 2 clove2 clove garlic
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp white wine vinegar
- a pinch of nutmeg
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
