Blackened Chicken Strips on Pasta W/cajun Sauce

Blackened Chicken Strips on Pasta W/cajun Sauce

Ready in 45 minutes

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

Top-ranked recipe named "Blackened Chicken Strips on Pasta W/cajun Sauce"

4.2 avg, 6 review(s) 100% would make again

Ingredients

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

Original recipe makes 4

Servings  

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

Calories Per Serving: 494 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good but changed it a little used my own Cajun blackened seasoning, added corn starch to make sauce thicker and used skillet I used to cook chicken in which made it a little spicier
dmcmil4911 5 months ago
sdwildman35 5 years 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 :)
LaissezFaire 6 years ago
[I made edits to this recipe.]
cleverkt 7 years 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.
RKG1 8 years 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.
cleverkt 9 years ago
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