Paleo Cajun Chicken Pasta

Ingredients

• 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

Directions

For the spaghetti squash:
1. Heat oven to 375 degrees.
2. Cut squash lengthwise and remove the seeds and string bits from the middle with a spoon.
3. 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.
4. Remove from oven and let cool.
For the cajun chicken:
5. Butterfly chicken and cut into 1-in thick strips.
6. Place chicken and 4 teaspoons cajun seasoning in plastic bag, close and shake.
7. Melt ghee in large skillet over medium-high heat then add chicken and cook for about 3 minutes per side.
8. Remove chicken and set aside.
9. In same skillet, pour in coconut milk, lemon zest, salt and pepper.
10. Bring to a simmer, then whisk in tapioca or arrowroot.
11. Reduce heat to medium and let simmer for 10 minutes.
12. While the sauce cooks, use a fork to create “noodles” with the spaghetti squash by running it lengthwise along the flesh.
13. Add squash noodles to sauce and coat thoroughly.
14. To serve, top pasta with cajun chicken and tomato!