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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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