*  Exported from  MasterCook II  *

             BLACKENED CHICKEN STRIPS ON PASTA W/CAJUN SAUCE

Recipe By     : Good-For-You Pasta Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun & Creole                   Main Course--Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           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 -- minced
   2      tablespoons   onion -- minced
   1 1/2  cups          chicken broth -- defatted
   1                    tomato, peeled -- seeded and minced
     1/4  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 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.

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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!