Ingredients
- 1/2 pound chicken breast cubed
- 1/2 cup carrots sliced
- 1/4 cup celery sliced
- 1/2 cup frozen peas
- Salt
- 1 1/2 tablespoons butter
- 1/4 cup onion minced
- 2 teaspoons almond flour
- 2 teaspoons coconut flour
- 1 cup + 1 1/2 tablespoons chicken broth divided
- 1/4 teaspoon celery seed
- 1/2 tablespoon olive oil
- 1 large Yukon Gold potato about 250g
- 1/4 cup nonfat plain Greek yogurt
- Pepper
- Chopped parsley for garnish
Instructions
- Place the cubed chicken, sliced carrots, celery, and frozen peas in a large pan and cover with salted water. Bring to a boil and cook until the veggies are fork-tender and the chicken is no longer pink inside, about 7-9 minutes. Drain and cover to keep warm. Set aside.
- While the chicken cooks, melt the butter in a large saucepan over medium-high heat. Add the onions and cook until golden brown, about 1 minute. Add the almond flour and coconut flour and cook, stirring constantly, until golden brown and the flour begins to absorb the butter, just 1 minute or so.
- Stir 1 cup of the chicken broth and the celery seed into the flour mixture. Bring to a boil and then turn the heat down to medium. Simmer, stirring occasionally, until the sauce thickens and reduces by about half, about 9-10 minutes.
- While the sauce thickens, heat the olive oil in a large pan over medium-high heat.
- Spiralize the potato using the 3mm-blade and place it into the olive oil. Cook until the noodles wilt and turn golden brown, about 10-12 minutes, stirring occasionally. Season with a pinch of salt.
- Once the sauce has thickened, turn the heat down to medium-low. In a separate medium bowl, whisk together the Greek yogurt and the remaining 1 1/2 tablespoons of chicken broth until smooth and creamy. While whisking, pour the yogurt mixture into the chicken broth mixture and stir until well combined. Bring to a simmer and cook until it begins to thicken, about 5 minutes. Season to taste with salt and pepper.
- Add the cooked potato noodles into the sauce and stir until evenly coated. Divide between plates, top with the chicken/vegetable mixture, and garnish with fresh parsley.
