Prep time: 10 minutes (not including time to make zoodles)
Cook time: 10 minutes
Yield: 4 servings
INGREDIENTS:
- ½ pound boneless, skinless chicken thighs
- 2 tablespoons unsalted butter
- 1 red bell pepper, cut into ½-inch pieces
- ¼ cup diced red onions
- 2 teaspoons minced garlic
- ½ pound smoked sausage, cut into ½-inch slices
- ½ cup chicken bone broth, homemade (here) or storebought
- 1½ cups heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon fine sea salt
- ½ batch Zoodle, for serving
CAJUN SEASONING:
- 1 teaspoon smoked paprika
- ¾ teaspoon fine sea salt
- ½ teaspoon onion powder
- ½ teaspoon dried ground oregano
- ½ teaspoons dried ground thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon red pepper flakes
INSTRUCTIONS:
- In a small bowl, mix together the ingredients for the Cajun seasoning.
- Cut the chicken thighs into 1-inch pieces. Coat the chicken pieces with 1 tablespoon of the Cajun seasoning.
- Heat the butter in a cast-iron skillet over medium heat. Add the bell pepper, onions, and garlic and sauté until the pepper is soft and the onions are translucent, about 4 minutes. Add the seasoned chicken and sear on all sides until cooked through, about 3 minutes per side. Add the sausage and sear on both sides, about 1 minute per side.
- Add the broth to the pan to deglaze it. Using a whisk, scrape the bits from the bottom of the pan to incorporate them into the sauce. Add the cream and Parmesan cheese and heat until simmering. Season with the salt and remaining Cajun seasoning. Simmer on low until thickened, about 3 minutes. Serve over zoodles.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 5 minutes or until warmed through
