Frank's Recipes! Blackened Chicken Strips On Pasta with Cajun Sauce

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Blackened Chicken Strips On Pasta with Cajun Sauce

4 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon pepper
1 teaspoon dried fines herbes
4 chicken breast halves without skin; boneless
1 clove garlic; crushed
2 tablespoons onion; finely chopped
375 ml chicken stock; low fat
1 tomato; peeled, seeded, chopped
4 tablespoons dry white wine
1 tablespoon fresh herbs; chopped *
225 g pasta penne

* such as oregano, basil, tarragon, marjoram

Yield: 4 servings

To make the Cajun spice, mix the paprika, garlic powder, onion powder, pepper, and fines herbes. Set aside. Put the chicken breasts between 2 pieces of waxed paper and pound to flatten. Moisten the chicken with water and rub with the Cajun spice mixture (reserve 1/4 teaspoon for the sauce). Spray a very hot cast-iron pan with vegetable oil spray and then quickly fry the chicken breasts for 4 to 6 minutes, or until cooked through. Remove the chicken and slice it into thin strips. Set aside. Sauté the garlic and onion in a small pan that has been sprayed with vegetable oil spray, until the onion is soft. Add the stock, tomato, wine, fresh herbs and the reserved 1/4 teaspoon of the Cajun spice. Simmer for 8 minutes. Meanwhile cook the pasta, drain and place on a serving dish. Lay the chicken on the pasta and then drizzle with the sauce.