Oh Snap Macros

0 Add the sliced and chopped chicken to a large mixing bowl and top with 3 Tbsp. cajun seasoning. Mix to ensure all sides are coated with the seasoning.
1 In a deep skillet or dutch oven with high sides, heat the olive oil over medium-high heat. Add the chicken slices and cook until golden brown and cooked through, approximately 5 minutes. Once cooked, transfer the chicken to a plate and set aside.
2 Add the peppers, broccoli, onion and garlic to the same skillet and sauté until softened. 
3 Pour the half and half and chicken broth in with the vegetables. If you want mild (still spicy as this is a cajun dish) add 1 tsp. of cajun seasoning to the mixture along with salt and pepper. If you want spicy, add 2 tsp. of cajun seasoning and stir to combine. 
4 Break the spaghetti noodles in half and add to the pot in a criss cross pattern. This helps them cook through and not stick together in the pot. Press the noodles down so they’re submerged in the liquid to cook. 
5 Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for about 10-15 minutes or until the pasta is cooked to your liking, stirring often. 
6 Once the noodles have softened, add the spiralized zucchini and mix to combine. 
7 Once the pasta is cooked and zucchini is soft, add the cheese to the pot and mix to melt and combine. Let simmer for 3-5 minutes.
8 Add the cooked chicken back into the pot and stir into the pasta. Simmer for 3-5 minutes to allow the chicken to heat through and the flavors to melt together while the sauce thickens. Taste and adjust seasonings, if needed.