| 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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