Spoodles are sweet potato noodles. This is not the heavy, cream laden, macaroni based tetrazzini that you might be familiar with. Spiralized sweet potatoes take the place of the pasta, and the sauce is made with chicken broth instead of heavy cream.
In spite of these changes (or maybe because of them!) the end result is really good, and pretty much guilt free.
12 oz. pkg. of fresh mushrooms, cleaned and sliced
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. rubbed sage (I used sage, but thyme or basil would be fine)
2 cups chopped cooked chicken
1 cup frozen peas
1 onion, sliced
1 large sweet potato, spiralized
1/4 cup Parmesan cheese
3 TBS butter
3 TBS flour
2 cups chicken broth
1. Saute the mushroom in a a little butter and olive oil. Season with salt, pepper, garlic powder, and sage.
2. Add the chicken and peas to the mushrooms and stir to combine. Remove to a bowl.
3. In the same pan, sauté the onion for a couple of minutes. Add the spiralized sweet potato. You might want to add a bit more salt at this point. Cook until tender, but still retaining its shape. Sort of like al dente pasta.
4. Add the spoodles and onions to the bowl that holds the mushrooms, chicken and peas.
5. For the sauce: Melt the butter in a sauce pan. Add the flour and whisk until combined and slightly cooked. Add the chicken broth. Whisk until thickened.
6. Add the sauce to the vegetables and chicken. Mix well. Pour into a casserole dish and sprinkle 1/4 cup of Parmesan cheese over the top.
7. Bake in a pre-heated 350 degree oven for about a half hour. Until the casserole is bubbling and smells great.
The Spiralizer strikes again!