Cajun-Lemon Chicken Spaghetti

didyb's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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)
• ½ teaspoon lemon-pepper seasoning
• 3 tablespoons lemon juice
• ¼ 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

[Chef #252727]

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 transcendental]

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!