Blackened Chicken Strips on Pasta W/cajun Sauce

4 Servings
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Blackened Chicken Strips on Pasta W/cajun Sauce Ingredients

1/4 cup Paprika	2 tablespoon Onion minced
1 teaspoon Garlic powder	1 1/2 cup Chicken broth defatted
1 teaspoon Onion powder	1 medium Tomato peeled, seeded
1/8 teaspoon Pepper	1/4 cup Dry white wine
1 teaspoon Dried fines herbes	1 tablespoon Fresh herbs chopped
4 each Chicken breast	1 dash Salt to taste
1 clove Garlic minced	8 ounce Penne pasta

Instructions for Blackened Chicken Strips on Pasta W/cajun Sauce

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.

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 didnt smoke up the house. I also used homemade pasta! Recipe by: Good-For-You Pasta Cookbook Posted to MC-Recipe Digest V1 #670 by Creedenite~~at;aol.com on Jul 13, 1997

Main Ingredient: ChickenCuisine: Cajun

Ingredient Insight - look inside this recipe

Chicken Breast

Chicken Broth

Garlic

Herb

Onion Powder

Paprika

Pasta

Tomato

White Wine

Summer Spring Fourth of July Main Dish Cajun Chicken Dinner

for flavor and categorization

sdwildman35
on Aug 6 2008 12:00PM

Wow! This was great. I am from Louisiana born and raised and thought it was very easy to make. If you substitute rice for the pasta it could very well pass for a chicken sauce picante. Instead of using a tomato i used a can of rotel tomatos. Im a huge fan of using it in spaghetti and such. Seem to add a kick to the sauce. My hubby went bonkers over it also. He wouldn't let me freeze the leftovers. He just had to have it again for lunch the next day. I also made a basic garlic bread recipe from the garlic powder shaker. Thanks for sharing :)

LaissezFaire
on Jul 29 2007 8:01PM

Total Time: 1:15
Active time: 0:00

[I made edits to this recipe.]

cleverkt
on Nov 1 2006 11:59PM

I like spicy foods and this was great. Nice and spicy but not so overpowering that all you can taste is the spice. I used 3 cloves of garlic instead of the 1/2 clove the recipe called for when sized for 2 servings. I also used 2 shallots instead of onion in the sauce. I have never noticed much difference in the taste and these were going to go bad if left much longer. I will be making this one again.

RKG1
on Jul 26 2005 8:15PM

Its a fairly simple recipe, but there is a fair bit of chopping and cutting that needs to be done. I cooked the chicken in a sandwich press and the chicken turned out brilliant, but I wish I had been able to have the cooking juices in the sauce because it was a bit blah. Not bad though, just not mind boggling. I would keep the recipe to blacken the chicken and skip the pasta and sauce part. Serve it with a salad or maybe rice with a dollop of sour cream on the side.

cleverkt
on Apr 19 2005 12:54PM

Total Time: 0:30
Active time: 0:20