Cajun Chicken Pasta (Whole30)

courtesy

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!

How to sub ground turkey for sausage

I know this isn't a typical recipe, but I wanted to keep it here because I know I will use it again and again.  I often find recipes that call for sausage, but I don't love buying it because I think its kind of gross (taking the casings off, etc) and its usually really high in fat.  I made soup tonight that called for sausage and actually couldn't find any at the store, so I googled this recipe and it turned out so delicious, had the same exact flavor as sausage, was more cost effective and better for you!
                                    
How to sub ground turkey for sausage
From New Leaf Wellness Blog

Ingredients

• 1 pound ground turkey
• 1 tablespoon red wine vinegar
• 1.5 teaspoons Italian seasoning (or equal parts dried basil, oregano, and thyme)
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon packed light brown sugar (optional, but recommended)
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground or whole fennel seeds

Directions

1. In a small bowl, combine all spices (including brown sugar, if using) and set a aside.
2. Brown ground turkey in a large pan on stovetop.
3. Add red wine vinegar and stir.  Add spice mix and stir to combine.

Black Bean Soup with Sausage

I've been on a soup kick lately, too. This is the second time I've made soup this week. I made the creamy white chicken chili posted below, and it was very yummy. I found this soup in my Better Homes and Gardens cookbook, and my family devoured it. Unfortunately, I forgot to take a picture until I noticed the leftovers (not quite enough to save) dumped into the sink. I didn't think that would be too appetizing of a picture, so you'll just have to make it to see how it looks.

Black Bean Soup with Sausage

Better Homes and Gardens Biggest Book of Soups and Stews

2 15-oz cans black beans, drained and rinsed

2 cups water

1 1/2 cups chicken broth

1 cup chopped onion

1 cup celery

1 tsp. ground coriander (I didn't have this, so I omitted it)

1/4 tsp. salt

1/8 to 1/4 tsp. cayenne pepper

4 cloves garlic, minced

8 oz. cooked smoked turkey sausage or Polish sausage, chopped (I cooked mine in a little olive oil in the same pan that I later used for making the soup, leaving the drippings in the pan)

Dairy sour cream or shredded Monterey Jack cheese (optional)

Snipped fresh cilantro (optional)

In a large saucepan combine beans, broth, water, onion, celery, coriander, salt, cayenne pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Stir in sausage; heat through.