Cajun-Lemon Chicken Spaghetti

Submitted by didyb

"An easy and tasty dish that's quick to put together and cook-up. Adjust the Chachere's for personal desire for spice. Good for summer when a heavy sauce just won't do."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 3 green onions, chopped
• 1 garlic clove, minced
• 1 tablespoon butter, unsalted
• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast, cubed
• 1 teaspoon Tony Chachere's Seasoning (cajun seasoning)
• 1⁄2 teaspoon lemon-pepper seasoning
• 3 tablespoons lemon juice
• 1⁄4 cup white wine
• 1 lb spaghetti (cooked and kept warm)

directions

1. Saute onions and garlic in butter and oil.
2. Add chicken and seasonings and lemon juice, stir well.
3. Simmer on med-low for 20 minutes, until juices run clear.
4. There should be a slight sauce, but not too much liquid.
5. Add chicken to spaghetti.
6. Deglaze pan with white wine- allow to reduce so the finished product isn't too liquidy.
7. Add the wine reduction to the chicken and spaghetti and toss well.
8. Serve with parmesan cheese (optional).

Reviews

[liliya_99]

Tasty and healthy!

 

[Ginny Sue]

This was very nice, perfect for those times when you don't want a red sauce or a heavy sauce. The flavor from the cajun and lemon pepper sesonings complemented the chicken well. I used Penzey's cajun sasoning. I also used about half a pound of spaghetti instead of a full pound.

 

[dimensionally trans]

I left out the onions, used 2 chicken breasts and 2 garlic cloves. I also used a generic cajun seasoning and ran out of spaghetti so used Pipe Rigate. It was served with a tomato/cucmber salad with a white balsamic dressing. All very yummy and took ten minutes less to make than suggested in the recipe! Delicious, will make again. Thanks for posting!