Recipe - Blackened Chicken Strips On Pasta Wcajun Sauce

One fourth 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 tablespoon Onion; minced
1 One half cup Chicken broth; defatted
1 Tomato; peeled, seeded and
minced
One fourth cup Dry white wine
1 tablespoon Fresh herbs; chopped (like:
oregano, basil, tarragon,
marjoram)
Salt; to taste
8 ounce Penne pasta

To make Cajun spice, mix paprika, garlic powder, onion powder, pepper, and
fines herbes. 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 One fourth teaspoon for the sauce). Spray a very hot castiron 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. Saute
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 One fourth 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.

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 that 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!
Recipe by: GoodForYou Pasta Cookbook Posted to MCRecipe Digest V1 #670
by Creedenite@aol.com on Jul 13, 1997