|Blackened Chicken Strips on Pasta with Cajun Sauce
1/4 cup paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon pepper
1 teaspoon dried fines herbes
4 chicken breast halves without skin -- boneless
1 clove garlic -- minced
2 tablespoons onion -- minced
1 1/2 cups chicken broth -- defatted
1 tomato -- peeled,seeded,minced
1/4 cup dry white wine
1 tablespoon fresh herbs -- chopped
salt -- to taste
8 ounces pasta -- penne
To make Cajun spice, mix paprika, garlic powder, onion powder, pepper, and fines herbs. Set aside.
Put the chicken breasts between 2 pieces of wax paper and pound to flatten. Moisten breasts with water and rub with Cajun spice (reserve 1/4 teaspoon for the sauce). Spray a very hot cast-iron pan with vegetable spray and then quickly fry breasts for 4 to 6 minutes, or until done. Remove breasts and slice into thin strips. Set aside.
Simmer for 8 minutes. Season with salt to taste.
Meanwhile cook pasta, drain, and place on a platter. Lay chicken on pasta and then drizzle with sauce.