Blackened Chicken Strips On Pasta W/Cajun Sauce Recipe - Cooking Index
Blackened Chicken Strips On Pasta W/Cajun Sauce Recipe - Cooking Index
| 1/4 cup | 59ml | Paprika |
| 1 teaspoon | 5ml | Garlic powder |
| 1 teaspoon | 5ml | Onion powder |
| 1/8 teaspoon | 0.6ml | Pepper |
| 1 teaspoon | 5ml | Dried fines herbes |
| 4 | Chicken breast halves without skin - boneless | |
| 1 | Garlic - minced | |
| 2 tablespoons | 30ml | Onion - minced |
| 1 1/2 cups | 355ml | Chicken broth - defatted |
| 1 | Tomato - peeled, seeded and minced | |
| 1/4 cup | 59ml | Dry white wine |
| 1 tablespoon | 15ml | Fresh herbs - chopped |
| (like: oregano - basil, tarragon, marjoram) | ||
| Salt - to taste | ||
| 8 oz | 227g | 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.
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 didn't smoke up the house. I also used homemade pasta!
Source:
Good-For-You Pasta Cookbook
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