PENNE AND CHICKEN WITH SPICED TOMATO SAUCE

By ddma_34d

Ingredients

• 1 TSP GROUND FENNEL SEED
• 1 TSP DRIED BASIL
• 1/2 TSP SALT
• 1/2 TSP GROUND CORRIANDER
• 1/4 TSP FRESHLY GROUND BLACK PEPPER
• 1 LB CHICKEN BREAST CUT INTO 1 INCH PIECES
• 1 TBSP OLIVE OIL
• 4 GARLIC CLOVES, MINCED
• 4 CUPS CANNED DICED TOMATOES, UNDRAINED
• 1 CUP WHITE WINE
• 8 OZ UNCOOKED PENNE
• 1/4 CUP (1 OUNCE) FRESHLY GRATED PARMIGIANO-REGGIANON CHEESE
• 1/4 CUP CHOPPED FRESH PARSLEY

Preparation

Step 1

COMBINE FIRST 5 INGRIEDIANTS IN A SMALL BOWL; RUB OVER CHICKEN. HEAT OIL IN A 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 AND SAUTE 30 SECONDS OR UNTIL GARLIC IS SOFT. ADD TOMATOES AND WINE, SCRAPING PAN TO LOOSEN BROWN BITS. BRING TO A BOIL AND REDUCE HEAT, AND SIMMER 15 MINUTES. ADD CHICKEN AND SIMMER 5 MINUTES. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, OMITTING SALT & FAT. DRAIN, TOSS PASTA WITH SAUCE IN A LARGE BOWL. SPRINKLE WITH CHEESE AND BASIL.