Penne and Chicken Tenderloins with Spiced Tomato Sauce

By carvalhohm

Ingredients

• 1 teaspoon ground fennel seed
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 1 pound chicken breast tenders, cut into (1-inch) pieces
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 4 cups canned diced tomatoes, undrained
• 1 cup white wine
• 8 ounces uncooked penne
• 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh basil

Details

Servings 4
Adapted from americanfamily.com

Preparation

Step 1

Combine first 5 ingredients in small bowl; rub over chicken.

Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.

Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.

Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with sauce in large bowl. Sprinkle with cheese and basil.