Cajun-Lemon Chicken Spaghetti

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: 45 mins
• 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).