Roasted Cajun Chicken and Creamy Spaghetti Squash

• Meat

  • 4 Chicken breasts, small

• Produce

  • 1 Spaghetti squash, small

• Baking & Spices

  • 1 tsp 2 tbsp cajun seasoning
  • 1/2 tsp Cayenne pepper
  • 1 Cracks black pepper
  • 1 tsp Garlic salt

• Dairy

  • 3 tbsp Butter
  • 2 cups Heavy cream

Found on wickedstuffed.com

Description

Ingredients

• 4 small chicken breasts (.5lb each)
• 1 small spaghetti squash
• 2 tbsp cajun seasoning + 1tsp
• 1/2 tsp cayenne pepper
• 2 cups heavy cream
• 3 tbsp butter
• 1 cracks black pepper
• 1 tsp garlic salt

Directions

• Poke holes in your spaghetti squash and microwave it for about 15 minutes. When spaghetti squash is done, cut in half the long way. Remove the seeds and discard. Then, scoop out the squash noodles using a large metal spoon, they should come out easily. Set aside. Pound your chicken breast until its about 1 inch tall and flat (I beat mine to death with a cast iron pan) Add 2 tbsp cajun seasoning to chicken and coat. In a large pan, heat up some olive oil over medium heat. Add chicken to the pan and cover. Flip after about 5-10 minutes. Meanwhile heat up cream, butter, garlic salt, 1tsp cajun seasoning and 1/2 tsp cayenne pepper in a separate medium-sized pan over medium heat. When it begins to boil, add spaghetti squash and reduce to a simmer over medium-low. Sauce should reduce about in half over the course of 20 minutes while your chicken cooks (and thicken even more as it cools). Since youre cooking over medium heat, it should brown but not burn. Once chicken reaches 180 degrees, remove from pan and let rest for 5 minutes. Turn heat off your noodle too. Sauce should stick to squash but there may be some remaining liquid. Let cool while chicken rests (sauce will thicken even more with cooling) Cut chicken into slices, diagonally. Remove noodles from the stove, plate, and add a dollop on top of each cajun chicken breast. Sprinkle with more cajun seasoning if you like. Enjoy!