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.

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.

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SCD and Paleo Braised Tomato Chicken and Spinach Zoodles

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 2 people

Author Sherry Lipp

Ingredients

1 lb boneless chicken cut into 1" cubes you can use breast or thighs
salt & pepper
2 tbsp oil or butter for cooking
1 5 oz container cherry tomatoes
1/2 cup diced peppers
1/2 cup diced onion
2 cloves garlic
1 cup chicken broth
1 3 oz bunch fresh baby spinach (approx - I used half a package of bagged)
2 medium zucchini

Instructions

Heat oil or butter in a large pot or dutch oven over medium heat
Generously salt and pepper the cubed chicken
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!
Remove chicken to a plate and set aside
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
Add garlic cloves - you can leave them whole or mince them
Add chicken back to the pot - nestle it into the vegetables
Pour broth over mixture - it shouldn't completely cover the chicken
Reduce heat to simmer, cover and let chicken cook for 30 minutes until cooked through
While chicken is cooking make the zoodles using spiralizer. If you don't have a spirazlizer you can julienne the zucchini
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

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.