Low Carb Chicken Tetrazzini: Southwestern Style
A classic Italian-American favorite updated with lots of warm, southwestern flavors and low carb adapted! Be sure to simmer the sauce until it’s very thick or your dish will be watery.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts cute in bite sized pieces
- ½ teaspoons salt
- ½ teaspoons freshly ground black pepper
- ¼ teaspoon cumin
- 1 tablespoon onion diced
- 1 tablespoon poblano diced
- 1 teaspoon garlic minced
- 1/4 cup chicken stock
- 1 tablespoon fresh cilantro chopped
- 1/4 cup heavy whipping cream room temperature
- 4 ounces cream cheese
- 1/3 cup grated PepperJack
- 1/4 cup Mozzarella
- 4 small zucchini spiralized – about 4 cups
Preheat the oven to 375 degrees F.
Grease a 9x9 baking dish with butter.
Melt 1 tablespoon each of butter and oil in a frying pan over medium-high heat.
Sprinkle the chicken with salt, pepper, and cumin.
Add the chicken to the hot pan and cook until pale golden and almost cooked through.
Add the poblano, onion, and garlic and cook until vegetables are soft and chicken is done.
Transfer to a plate to cool slightly.
Add the chicken stock to the pan.
Let come to a boil, scraping the bottom with a spatula.
Add the remaining butter, heavy cream, and cream cheese.
Simmer until the mixture is smooth.
Continue to simmer, stirring, until the mixture is thick enough that a spoon leaves a trail when dragged along the bottom.
Mix the Mozzarella and Pepper Jack cheeses together. Reserve about 1/4 cup of the mixture for the topping., if desired.
Add the chicken mixture, cheese, and cilantro and stir until cheese is melted. Taste and adjust seasoning.
Add the zoodles and stir to cover with sauce.
Put the cover on and simmer for just a few minutes – until the zoodles are soft but still hold their shape.
Spoon into baking dish.
Sprinkle the top with more cheese if desired.
Bake until golden, about 10 minutes.