Ingredients
- 4 chicken breast without skin (halves boneless)
- 1 fines herbes (dried)
- 1 clove garlic (minced)
- 1 tomato
- 1 1/2 cups chicken broth defatted
- 8 ounces penne pasta
- 1/4 cup dry wine (white)
- 1/4 cup paprika
- 2 tablespoons onion (minced)
- 1 tablespoon herbs (fresh chopped)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon pepper
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.