Sometimes eating out can be tricky especially at your favorite restaurants. For me, I have a hard time branching out to my old go-to favorites. I am a creature of habit and when I find a dish I love I tend to stick to it. To help cope, I love recreating my favorites at home. One of my absolutely favorite dishes in college was Chili’s Cajun Chicken Pasta. My college’s local Chili’s took our “college cash” which made it a great break from cafeteria food! Unfortunately cream sauce on top of fettuccine isn’t exactly paleo. Thank goodness for spaghetti squash as the easiest and tastiest pasta replacement. I love the combination of spicy cajun seasoning and tart lemon to make this tasty cajun chicken pasta!
- 1 small spaghetti squash, about 4 cups once cooked
- 1 lb chicken breast
- 5 tsp cajun seasoning, divided
- 1 tbls ghee
- 13.5oz can coconut milk
- 1 tsp tapioca or arrowroot
- 1 large lemon, zested about 1 tbls
- 1/2 tsp salt and pepper
- 1/2 large tomato, diced
- Heat oven to 375 degrees.
- Cut squash lengthwise and remove the seeds and string bits from the middle with a spoon.
- Pop in the oven on a baking sheet flesh side down for 35-40 minutes or until you can easily pierce the flesh with a fork.
- Remove from oven and let cool.
- Butterfly chicken and cut into 1-in thick strips.
- Place chicken and 4 teaspoons cajun seasoning in plastic bag, close and shake.
- Melt ghee in large skillet over medium-high heat then add chicken and cook for about 3 minutes per side.
- Remove chicken and set aside.
- In same skillet, pour in coconut milk, lemon zest, salt and pepper.
- Bring to a simmer, then whisk in tapioca or arrowroot.
- Reduce heat to medium and let simmer for 10 minutes.
- While the sauce cooks, use a fork to create “noodles” with the spaghetti squash by running it lengthwise along the flesh.
- Add squash noodles to sauce and coat thoroughly.
- To serve, top pasta with cajun chicken and tomato!