This recipe has 3 components which makes it a bit high maintenance int he food prep department, but I promise it’s worth it!

1. Cajun Spice Mix

2 tsp salt

2 tsp garlic powder

2 1/2 tsp paprika

1 tsp ground black pepper

1 tsp cayenne pepper

1 1/2 tsp dried oregano

1 1/2 tsp dried thyme

Mix it together in a bowl, leave the teaspoon in it, and set to the side. You’ll dip into it a few times during this recipe.

2. Pasta

3 large or 4 medium  zucchini

Spiralize.  This is the perfect job for whomever is sitting on the couch watching TV right now or for the random teenager pilfering through your kitchen looking for Pringles.

Set them aside. We’ll pick them back up later.

3. Veggies and Meat

4 boneless skinless chicken breasts, cut into cubes or strips

1 green bell pepper, chopped

1/2 red bell pepper, chopped

6 to 8 fresh mushrooms, sliced

2 cloves garlic, minced

1 green onion, diced

10.8 oz cocoanut cream

Toss chicken in one teaspoon cajun seasoning. In a large skillet over medium heat, add chicken and a tablespoon of your favorite cooking fat. Brown slightly on both sides.

In separate large skillet add one tablespoon cooking fat and zucchini, Sprinkle with one tablespoon cajun seasoning. Periodically reposition noodles. You want the zucchini to soften, but you don’t want it to turn to mush, so watch carefully. When you find its sweet spot remove it from heat.

When chicken is slightly brown  transfer to colindar at the sink and let remaining chicken juices drain. Return skillet to stove, medium heat, add veggies and one more teaspoon of cajun seasoning. Allow to cook 2 to 3 minutes until veggies start to soften. Add chicken back to skillet. Stir in cocoanut cream and I always add another teaspoon of cajun seasoning. If you don’t care for your food too spicy maybe back off that last teaspoon. Simmer 5 minutes.

Combine noodles with chicken and veggies in a large bowl, serve and enjoy!