Blackened Chicken Strips on Pasta W/cajun Sauce
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
favorite of 144 people 33 people want to try
|1 teaspoonGarlic powder|
|1 teaspoonOnion powder|
|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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