| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Cajun & cre, Main course | 4 | Servings |
INGREDIENTS
| 1/4 | c | Paprika |
| 1 | ts | Garlic powder |
| 1 | ts | Onion powder |
| 1/8 | ts | Pepper |
| 1 | ts | Dried fines herbes |
| 4 | Chicken breast halves without skin, boneless | |
| 1 | Clove garlic; minced | |
| 2 | tb | Onion; minced |
| 1 1/2 | c | Chicken broth; defatted |
| 1 | Tomato; peeled, seeded and minced | |
| 1/4 | c | Dry white wine |
| 1 | tb | Fresh herbs; chopped (like: oregano, basil, tarragon, marjoram) |
| Salt; to taste | ||
| 8 | oz | Penne pasta |
INSTRUCTIONS
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! Recipe by: Good-For-You Pasta Cookbook Posted to MC-Recipe Digest V1 #670 by Creedenite@aol.com on Jul 13, 1997
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