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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 
(like: oregano,basil,tarragon,marjoram) 
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.
Sauté garlic and onion in a small pan that has been sprayed with vegetable spray, until onion is soft. Add broth, tomato, wine, fresh herbs and 1/4 teaspoon of the Cajun spice.

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.