Cooking: Creamy Cajun Chicken With Zucchini Noodles

I just [finally] joined Pinterest, so I've been collecting all sorts of new ideas to try!

I always try to give credit where credit is due. My inspiration for tonight's meal came from 2 different blog posts I found on Pinterest:

• Creamy Cajun Chicken Pasta on "Plain Chicken"
• Zucchini Noodles with Chicken and Tangy Peanut Sauce on "Kitchen Confidante"

The mats:

Chicken thighs, sun-dried tomatoes, zucchini, yellow squash,
butter, heavy cream, parmesan cheese, garlic, basil,
Cajun seasoning, pepper, salt, green onion (not pictured),
and cayenne pepper (not pictured)

I started by using the shoe-string blade on my mandolin to cut up the zucchini and yellow squash.

And also cutting the chicken thighs into strips with kitchen shears. The chicken was then tossed with the Cajun seasoning, about 2 tablespoons.

The easiest way to "toss" the chicken with the spices
is going Alton Brown style and using your hands!

In a large pan, saute the chicken with a couple tablespoons of butter until it's done.

While the chicken is cooking, blanch the zucchini and yellow squash in boiling water for about a minute. Drain well. I gave it a rinse in cool water to stop the cooking process so it wouldn't get mushy.

When the chicken is done, add the heavy cream (I ended up only using 1 cup), minced garlic, diced green onions, diced sun-dried tomatoes (easiest to cut-up with kitchen shears), basil, salt, and pepper. I also wanted a little more heat, so I added some cayenne pepper. Heat a few minutes until everything is warm.

Toss in the "noodles".

Serve topped with fresh-grated parmasan cheese.

Husband Approved! The husband said this was definitely a "repeat" meal! He was skeptical at first (and even tried to talk me out of it) when I told him I was using zucchini and yellow squash instead of traditional noodles, but he was pleasantly surprised!