Blackened Chicken Strips on Pasta with Cajun Sauce
The blackend chicken breast came out tender, juicy and flavorful, and the cajun sauce was delicious, really bound all the flavors together. It was reasonably quick and easy to make as well, an ideal supper for a busy weekday.
chicken breast halves, boneless, skinless
peeled, seeded and minced
To make Cajun spice, mix paprika, garlic powder, onion powder, pepper, and fine herbes.
Put the chicken breasts between 2 pieces of wax paper and pound to flatten.
Moisten breasts with water and rub with Cajun spice (reserve ¼ 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.
Sauté 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 ¼ 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.