This is something that rotates regularly through our house. Pound chicken breasts to even thickness. Rub with Cajun or your own blackening blend. Heat a cast iron skillet to almost smoking with butter & oil. Cook chicken til nice and dark on both sides. Remove chicken to a plate tented with foil. Dump excess oil out of pan but don't remove brown bits. To the pan, add heavy cream and if desired a small spoonful of chicken bouillon granules and salt/pepper to taste. Let it bubble and reduce. You can add Parmesan or cream cheese too, and more Cajun seasoning if desired. While sauce is reducing, open a package of Tofu Shirataki noodles and place in a colander to drain. Rinse the noodles and I cut mine because they're so long. Add rinsed and drained noodles to pan to heat through. Slice chicken on a slight diagonal and thinly, Add chicken back to pan and stir everything together. Serve with Parmesan on side if desired but we really like some crumbled crispy bacon on top!
Doug says; Works great with zucchini noodles too!
