Cajun Chicken Pasta (Whole30)

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I've made this twice in the last week- its that good.  The sauce is super spicy and perfect with the peppers, zucchini, and chicken.  I made a few changes in the recipe because of which meat I chose, but you can stick with the original if you'd like.  

Cajun Chicken Pasta

The Defined Dish

1. 1/4 - 1/2 tsp. cayenne pepper (depending on your tolerance for spicy)
2. 1 tsp. black pepper
3. 1/2 tsp. salt
4. 1/2 tsp. crushed red pepper
5. 1/2 teaspoon dried thyme leaves
6. 1/2 tsp. dried rosemary leaves
7. 1/8 tsp. dried oregano leaves
8. 4 boneless, skinless chicken breasts (you can add any meat you like here- beef, chicken, sausage, shrimp, etc.  I used Aidell's Chicken and Apple Links and it was perfection!)
9. 1/4-1/2 cup arrowroot starch (less if you're using the chicken links)
10. 2-4 tbsp. olive oil
11. 2 cloves garlic, minced
12. 1 tbsp. ghee
13. 2 tsp. lemon
14. 1 cup chicken broth
15. 2-3 zucchinis, spiralized (If you have the option, spiralize the noodles on the wider setting)
16. 1 red bell pepper, diced large (I used all of the peppers I had in the fridge, which was ALOT)
17. 1/4 onion, sliced thinly (I diced these smaller)
18. 1 cup sliced mushrooms (optional- I didn't use them)
19. 2 tbsp. olive oil
20. salt and pepper, to taste

INSTRUCTIONS

1. Combine all of the spices (cayenne, black pepper, salt, red pepper, thyme, rosemary and oregano) in a small bowl. Set Aside.  If you're using chicken links, skip to step 6
2. Place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef's knife in the other hand, carefully slice it in half horizontally to make a thinner breast of chicken. Cut all of the chicken breasts this way.
3. Season the chicken, to taste, on both sides with a little salt and pepper.
4. Pour arrowroot into a bowl or plate and dredge the chicken in the arrowroot so that it is just coated on both sides. Set aside on a plate while you continue to coat all of the chicken in the arrowroot.
5. Heat 2 tbsp. olive oil over medium-high heat in a non-stick skillet. sear the chicken until golden brown, about 3-4 minutes per side and, when the chicken is browned set aside on a plate. Depending on the size of your skillet, you may need to do this in two batches and you may need to add more olive oil if your skillet dries out. Your chicken does not need to be cooked through, just golden brown. It will continue to cook in the sauce in a minute.
6. Reduce heat on the skillet to medium-low. Add the tbsp. ghee and melt.
7. Add minced garlic to the skillet and saute for 1minute, being careful not to burn.
8. Pour in the broth, lemon juice and the spice mixture, stir to combine. Nestle chicken cutlets (or put chicken links with 1 Tbs. arrowroot starch or corn starch for thickness) back into the sauce and reduce heat so that it is simmering. Simmer in the sauce until chicken is cooked through and the sauce has thickened, about 10 minutes.
9. Meanwhile, heat a separate skillet over medium-high heat. Add 2 tbsp. olive oil and add the red bell pepper and onion and saute for about 4 minutes. Add in the mushrooms and continue to saute for another 4 minutes. Be sure to season with salt and pepper, to taste. Now, add in the zucchini noodles and saute until just tender, about 2 minutes, being careful not to over cook as they can get watery.
10. Pour chicken and sauce over the noodle mixture, serve and enjoy!