Ingredients

1/4 c. Paprika
1 tsp Garlic pwdr
1 tsp Onion pwdr
1/8 tsp Pepper
1 tsp Dry fines herbes
4 x Chicken breast halves without skin, boneless
1 x Clove garlic, chopped
2 Tbsp. Onion, chopped
1 1/2 c. Chicken broth, defatted
1 x Tomato, peeled, seeded and chopped
1/4 c. Dry white wine
1 Tbsp. Fresh herbs, minced (like: oregano, basil, tarragon, marjoram) Salt, to taste
8 ounce Penne pasta

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Blackened Chicken Strips On Pasta With Cajun Sauce

Servings: 4

To make Cajun spice, mix paprika, garlic pwdr, onion pwdr, pepper, and fines herbes. Set aside. Put the chicken breasts between 2 pcs of wax paper and lb. to flatten. Moisten breasts with water and rub with Cajun spice (reserve 1/4 tsp. for the sauce). Spray a very warm cast-iron pan with vegetable spray and then quickly fry breasts for 4 to 6 min, or possibly till done. Remove breasts and slice into thin strips. Set aside. Saute/fry garlic and onion in a small pan which has been sprayed with vegetable spray, till onion is soft. Add in broth, tomato, wine, fresh herbs and 1/4 tsp. of the Cajun spice. Simmer for 8 min. Season with salt to taste.
Meanwhile cook pasta, drain, and place on a platter. Lay chicken on pasta and then drizzle with sauce.
NOTES : I made this recipe a couple of nights ago. For the first time in 20 years, my darling husband actually went bonkers over something I cooked!
The only thing I did different was which I cooked the sauce in the same pan I cooked the chicken in, using the sauce to deglaze the pan. It was not too spicy and didn't smoke up the house. I also used homemade pasta!