Blackened Chicken Strips and Cajun Sauce

Ingredients

4 Servings

1 1/2	tbsp	paprika
1	tsp	garlic powder
1	tsp	onion powder
1/8	tsp	freshly ground black pepper
2	6 oz	boneless, skinless chicken breasts
2	tbsp	minced onion
1	clove	garlic, minced
2	cups	chicken broth (low sodium, no fat)
1	whole	tomato, seeded and minced
1	tbsp	chopped fresh herbs (choose from oregano, basil, tarragon, or marjoram)
1/4	tsp	salt
8	oz	penne pasta

Procedure

1. To make Cajun Spice: Mix paprika, garlic powder, onion powder, and pepper. Set aside.

2. Place chicken breasts between two pieces of wax paper and pound with a meat mallet to flatten. Moisten breasts with water and rub with Cajun spice (reserve 1/4 teaspoon of the spice for the sauce).

3. Spray a very hot cast-iron pan with vegetable cooking spray. Fry breasts for 4 to 6 minutes, or until done. Remove from pan and slice into thin strips; set aside.

4. Meanwhile, cook pasta according to package directions; drain.

5. Sauté onion and garlic in a small saucepan sprayed with vegetable spray until onion is soft. Add broth, tomato, fresh herbs and reserved Cajun spice. Simmer for 8 minutes. Season with salt to taste.

6. Arrange pasta on a platter. Lay chicken on pasta and drizzle with sauce.

Recipe slightly modified from meals.com

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