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1
Place the cubed chicken, sliced carrots, celery and frozen peas in a large pan and cover with salted water.
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2
Bring to a boil and cook until the veggies are fork tender and the chicken is no longer pink inside, about 79 minutes.
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3
Drain and cover to keep warm.
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4
Set aside.
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5
While chicken cooks, melt butter in a large sauce pan over medium/high heat.
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6
Add onions and cook until golden brown, about 1 minute.
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7
Add almond flour and coconut flour and cook, stirring constantly, until golden brown and the flour begins to absorb the butter, just 1 minute or so.
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8
Stir 1 cup of the chicken broth, along with the celery seed, into the flour mixture.
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9
Bring the mixture to a boil and then turn the heat down to medium and simmer, stirring occasionally, until the sauce thickens and reduces by about half, about 910 minutes.
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10
While the sauce thickens, heat the olive oil in a large pan over medium high heat.
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11
Spiralize the potato using the 3mm blade and place it into the olive oil.
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12
Cook until the noodles wilt and turn golden brown, about 1012 minutes, stirring occasionally.
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13
Season with a pinch of salt.
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14
Once the sauce has thickened, turn the heat down to medium low.
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15
In a separate, medium bowl, whisk together the Greek yogurt and the remaining 1 1/2 tablespoons chicken broth until smooth and creamy.
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16
While whisking, pour into the chicken broth mixture and stir until well combined.
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17
Bring the mixture to a simmer and cook until it begins to thicken, about 5 minutes.
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18
Season to taste with salt and pepper.
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19
Place the cooked potato noodles into the sauce and stir until evenly coated.
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20
Divide between plates, top with the chicken/vegetable mixture and garnish with fresh parsley.
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21
Devour immediately.
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22
Note: When cooking with Greek yogurt, it can slightly separate and look a little granular.
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23
This is normal and does not affect the taste.
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24
However, because of this, you do need to eat this dish immediately or it becomes dry.
