Recipe Makeover: SCD and Paleo Braised Tomato Chicken and Spinach Zoodles

If there’s one thing I love it’s converting a regular recipe over to SCD and/or Paleo. The other morning when I was watching The Kitchen on Food Network I spotted the perfect recipe. Sunny Anderson demonstrated her Easy Braised Tomato Chicken and Spinach Fettuccine.

Paleo-Braised-Tomato-Chicken-and-Spinach-Zoodles

The braised chicken part is pretty much already SCD and Paleo ready, but I made a few modifications and served it with zoodles – noodles mad from spiralized zucchini. If you don’t already have a spiralizer I highly recommend getting one. It will greatly expand your gluten-free culinary horizons.

As far as the modifications – I don’t like olives so I added some diced peppers and onions.

I found this dish to be very refreshing. It was nice and light, completely guilt-free, and a nice change of pace from marinara. If you are so inclined a little grated Parmsan would be a nice addition.

SCD and Paleo Braised Tomato Chicken and Spinach Zoodles
Print Recipe
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
SCD and Paleo Braised Tomato Chicken and Spinach Zoodles
Print Recipe
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Heat oil or butter in a large pot or dutch oven over medium heat
  2. Generously salt and pepper the cubed chicken
  3. Add cubed chicken and brown on both sides for two minutes each side - this will not cook the chicken all the way through, so don't try any of it!
  4. Remove chicken to a plate and set aside
  5. Immediately add cherry tomatoes, onions, and peppers to pot and allow them to cook for 7 - 8 minutes. Stir occasionally to keep it from sticking to the bottom of the pan
  6. Add garlic cloves - you can leave them whole or mince them
  7. Add chicken back to the pot - nestle it into the vegetables
  8. Pour broth over mixture - it shouldn't completely cover the chicken
  9. Reduce heat to simmer, cover and let chicken cook for 30 minutes until cooked through
  10. While chicken is cooking make the zoodles using spiralizer. If you don't have a spirazlizer you can julienne the zucchini
  11. Add spinach and zoodles to pot, stir, cover and cook for another five minutes
Recipe Notes

You can also use cooked spaghetti squash in place of the zoodles or serve over roasted eggplant

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Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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