1 1/2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon pepper, black ground fresh
3/4 pound chicken boneless, skinless breast
2 tablespoons onion minced, peeled
1 clove garlic peeled and minced
2 cups chicken broth
1 ea tomato seeded and minced
1 tablespoon oregano, basil, tarragon, marjoram choose from herbs listed
1/4 teaspoon salt
8 ounces penne pasta
To make Cajun spice:
Mix paprika, garlic powder, onion powder, and pepper. Set aside.
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).
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.
Meanwhile, cook pasta according to package directions; drain.
Saut 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.
Arrange pasta on a platter. Lay chicken on pasta and drizzle with sauce.