Sometimes eating out can be tricky especially at your favorite restaurants. For me it is branching out from my go-to dishes. 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. While this adaptation isn’t exactly like the original, I devoured every last bite.
2 chicken breasts
4 tsp cajun seasoning, here
2 tbls ghee
1 1/2 cups canned coconut cream
1/4 tsp lemon pepper
1/2 tsp salt
1/2 tsp pepper
1/8 tsp garlic powder
1/2 tsp arrowroot powder
1/2 tomato, diced
4 cups cooked spaghetti squash (approximately 1/2 large squash or 1 small squash)
Heat oven to 375 degrees. Cut squash lengthwise and remove the seeds and string bits from the middle with a spoon. Lightly coat the squash flesh with olive oil, which adds a depth of flavor when it roasts. 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 cajun seasoning in plastic bag, close and shake. Melt 1 tablespoon ghee in large skillet over medium-high heat. Add chicken and cook for about 3 minutes per side. Remove chicken onto plate and place in off oven to keep warm.
In same skillet add in coconut cream, 1 tablespoon ghee and additional seasoning. Stir to combine and bring to a simmer. Mix in arrowroot powder and 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. Now add in noodles to sauce. Coat thoroughly. Serve and top with cajun chicken and tomato!