by Karen D. Fyke

This is a mildly spiced dish that my husband thought would be improved by the addition of tomatoes. You can make it for two people by halving the pasta and reducing the chicken to two breasts. Don’t halve the rest of the ingredients, however.

1 16 oz. pkg angel hair pasta

4 skinless, boneless chicken breast halves
½ t dried basil
½ t dried rosemary
1 t Cajun seasoning (divided)
½ t crushed red pepper flakes (optional)
¼ C olive oil
3 cloves garlic, chopped
1 onion, chopped
1 C chicken broth
3 T flour

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain and reserve.
Season chicken with basil, rosemary, ½ t Cajun seasoning and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic, onions and ½ t Cajun seasoning. Cook and stir until clear. Add flour and stir to mix. Add broth and stir to form a “gravy.”
Return chicken to skillet over onion mixture. Cover and simmer until chicken is cooked. Spread mixture over pasta.
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© 2012 Karen D. Fyke. • All rights reserved.