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Blackened Chicken Strips on Pasta W/cajun Sauce
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Blackened Chicken Strips on Pasta W/cajun Sauce

Recipes »  Main Dish  »  Pasta

Try this Blackened Chicken Strips on Pasta W/cajun Sauce recipe, or contribute your own. "Fourth of July" and "Spring" are two of the tags cooks chose for Blackened Chicken Strips on Pasta W/cajun Sauce.

 "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

Yield: 4 Ready in 45 minutes

Cuisine: CajunMain Ingredient: Chicken

(4.2, 5) 100% would make again (reviews)

Favorite favorite of 144 people 33 people Try Soon want to try


Servings          
Original recipe makes 4
1/4 cupPaprika
1 teaspoonGarlic powder
1 teaspoonOnion powder
1/8 teaspoonPepper
1 teaspoonDried fines herbes
4 eachChicken breast
1 cloveGarlic; minced
2 tablespoonOnion; minced
1 1/2 cupChicken broth; defatted
1 mediumTomato; peeled, seeded
1/4 cupDry white wine
1 tablespoonFresh herbs; chopped
1 dashSalt; to taste
8 ouncePenne pasta

Blackened Chicken Strips on Pasta W/cajun Sauce Preparation

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

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    • Calories Per Serving: 494
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    Blackened Chicken Strips on Pasta W/cajun Sauce Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    4 years, 9 months, 3 weeks, 1 days, 14 hours, 12 minutes ago
    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 :)
    5 years, 10 months, 1 days, 6 hours, 11 minutes ago
    [I made edits to this recipe.]
    6 years, 6 months, 3 weeks, 5 days, 1 hours, 13 minutes ago
    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.
    7 years, 10 months, 4 days, 5 hours, 56 minutes ago
    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.
    8 years, 1 months, 1 weeks, 13 hours, 18 minutes ago

    Tags

    1. Summer
    2. Spring
    3. Fourth of July
    4. Main Dish
    5. Cajun
    6. Chicken
    7. Dinner

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