Post by Loupy on Dec 2, 2016 2:30:40 GMT -7
Roasted Chicken + Creamy Cajun Spaghetti Squash Pasta
From: Amanda @ www.wickedstuffed.com/
A taste of Cajun country comes with this delightfully Cajun battered chicken with spaghetti squash in a Cajun cream sauce that's slightly sweet from the squash.
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves 4
Ingredients
4 small chicken breasts (1/2 lb 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
Instructions
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 it's 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 you're 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!
Nutritional Information
Calories: 753
Total Fat: 48.3 g
Sat fat: 24.1 g
Cholesterol 307 mg
Sodium: 374 mg
Potassium: 734 mg
Total Carbs: 10.2 g
Protein: 67.9g
From: Amanda @ www.wickedstuffed.com/
A taste of Cajun country comes with this delightfully Cajun battered chicken with spaghetti squash in a Cajun cream sauce that's slightly sweet from the squash.
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves 4
Ingredients
4 small chicken breasts (1/2 lb 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
Instructions
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 it's 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 you're 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!
Nutritional Information
Calories: 753
Total Fat: 48.3 g
Sat fat: 24.1 g
Cholesterol 307 mg
Sodium: 374 mg
Potassium: 734 mg
Total Carbs: 10.2 g
Protein: 67.9g
