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Blackened Chicken Strips On Pasta w/Cajun SauceRecipe : Blackened Chicken Strips On Pasta w/Cajun Sauce
Procedure :
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 and minced 1/4 cup dry white wine 1 tablespoon fresh herbs -- chopped (like: oregano, basil, tarragon, marjoram) salt -- to taste 8 ounces 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 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. 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 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. |
