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 and minced

1/4 cup dry white wine

1 tablespoon fresh herbs -- chopped

(like: oregano, basil, tarragon, marjoram) salt -- to taste 8 ounces penne pasta

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.