Since today was especially tiring even with no workout I am settling in with some recovery tea. I don't know if it helps but I really like the flavor. My mom found it at Whole Foods so now I don't have to order it online... yay!
Today's recipe is a re-write from one I thought looked tasty on Pinterest but was in no way healthy or paleo. It is a little spicy so if you are sensitive tone down the Cajun seasoning and use some paprika instead. The sauce is spicy on its own but becomes a lot more mild with the other ingredients.
I roasted my spaghetti squash for the recipe because although my cheating microwave method is faster, it is honestly tastier roasted.
I started by cooking a 1lb chicken breast in a skillet over medium heat with a little oil. When the chicken was cooking I chopped up one smoked sausage I picked up from a local vender. Chorizo would be fantastic in this though. I added the smoked sausage to the pan and let the chicken cook through. While that was happening I started my sauce.
When the meat was cooked through I added the sauce to the skillet along with the spaghetti squash. So save myself a pan in the future I will move the meat combo to the tupperware I will store the completed dish in, then make the sauce in the meat skillet... hey... one less pan is one less pan!
Viola! Dinner + leftovers for lunch tomorrow!
Creamy Cajun Chicken "Pasta"
- 1 lb Chicken Breast, diced
- 1 Large Sausage Link (smoked, chorizo, kielbasa, etc.) halved and diced
- 1 Cup Chicken Broth or Stock
- 1/2 Cup Whole Fat Coconut Milk
- 1 small Spaghetti Squash
- 2.5 tsp Cajun Seasoning
- 1 Tbsp. Butter
- 1 Tbsp. Arrowroot Powder
- Salt and Pepper
1. Roast the spaghetti squash: Halve, remove seeds, place "face" down on a cookie sheet and bake at 350 degrees for 35-45 min. When you are able to push on the skin and it gives a little it is done.
2. Add a small amount of fat or oil to a skillet over medium-high heat. Add the chicken followed by the sausage and cook through. Remove the meat from the pan.
3. In the same skillet, make a rue. Melt the butter and then add the arrowroot powder. Whisk until a paste is formed. Slowly add the stock while continuing to whisk so there are no lumps.
4. Add the coconut milk and cajun seasoning.
5. Add the meat back into the skilled and toss with the spaghetti squash. Taste for salt and pepper. A lot of cajun seasonings are heavy with salt.