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Penne and Chicken Tenderloins with Spiced Tomato Sauce

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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

Preparation

Step 1

Combine first 5 ingredients 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; sauté 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a 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 a large bowl. Sprinkle with cheese and basil.

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