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2 (8 ounce) packages angel hair pasta
4 skinless, boneless chicken breasts
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon Clayton's Acadian Seasoning & Rub
1/2 teaspoon crushed red pepper flakes (optional)
4 tablespoons olive oil
3 cloves garlic, chopped
1 onion, chopped
1 cup chicken broth
DIRECTIONS:
Bring a large pot of lightly
salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat
oil in a large skillet over medium heat; chicken and saute until browned. Remove chicken from skillet, add garlic and onions and saute until clear.
Return chicken to skillet over sauteed mixture and
add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
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