4 zucchinis spiralized or peeled lengthways (zoodles)
3 cloves garlic crushed
1 onion diced
1⁄2 cup grated cheese (optional)
1⁄2 cup white wine (or chicken stock)
4 tbs. butter
3 tbs. cassava flour or arrowroot/tapioca
1tsp. thyme
1 tsp. oregano salt and pepper
NOW WHAT
Preheat oven to 180°C (350°F).
In a fry pan on high heat add 2 tablespoons of butter. Add the chicken and fry until cooked through.
Remove the cooked chicken from the fry pan and set aside.
Turn the heat down to medium and add the other 2 tablespoons of butter to the fry pan, along with the onion, garlic, mushrooms and dried herbs. Fry for about 2 minutes.
Add the wine and coconut milk, turn the heat down to low and simmer for 5 minutes.
Stir through the cassava flour, it should thicken (use a whisk to get rid of any gloopy bits!).
Add the peas, zoodles and chicken and stir to combine. Add a little (or a lot) salt and pepper to season to your liking.
Transfer into a large casserole dish and sprinkle with cheese.
Bake for 10-15 minutes or until cheese is melted perfectly!
MERRYMAKER TIP
If you don't want to add cheese, top with fresh basil. YUM!