Yield: 4 Servings
|1 teaspoon||Garlic powder|
|1 teaspoon||Onion powder|
|1 teaspoon||Dried fines herbes|
|4||Chicken breast halves without skin, boneless|
|1||Clove garlic; minced|
|2 tablespoons||Onion; minced|
|1½ cup||Chicken broth; defatted|
|1||Tomato; peeled, seeded and minced|
|¼ cup||Dry white wine|
|1 tablespoon||Fresh herbs; chopped (like: oregano, basil, tarragon, marjoram)|
|Salt; to taste|
|8 ounces||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 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. 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 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.
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@... on Jul 13, 1997