I bought a Pampered Chef Deep Covered Baker a few years ago. Once I started eating Paleo it became an obsolete gadget in my repertoire. After unpacking and staring at in the cupboard for a few weeks I was on the verge of deeming it clutter. I have a very strict clutter-free policy. Before making any rash decisions I decided to flip through the book and saw Pesto. That little Baker had me at Pesto. The Fresh Market had a BOGO sale on Organic Chicken Cutlets (yes I'm a FM addict). The recipe called for butter, flour, milk and fettuccine. Not so Paleo friendly.

Fettuccine was easy, Zoodles. Zoodles are simply Julienne Peeled zuchini. The only gadget you need is a Julienne peeler or a mandoline. After you peel your zoodles toss them in a collander throw in some salt and let sit for 15-20, this help remove excess water. BTW I've skipped this step many times and still found them to be yummy, a little soggy, yet yummy. You can either saute them for 3-4 minutes or nuke for 2:30.

Now the chicken- instead of butter I used Ghee, I think coconut oil would work and it's easier to obtain. Instead of cow's mile I used coconut milk. Almond Flour is always a great thickening sub for white flour.