Blackened Chicken Strips on Pasta with Cajun Sauce

Recipe By : Good-For-You Pasta Cookbook ISBN 0-76150124-x

• 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,minced
• 1/4 cup dry white wine
• 1 tablespoon fresh herbs -- chopped
• (like: oregano,basil,tarragon,marjoram)
• salt -- to taste
• 8 ounces pasta -- penne

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.