Penne & Chicken Tenderloins with Spiced Tomato Sauce

By SLSkibby

Ingredients

• 1 tsp. ground fennel seed
• 1 tsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. ground coriander
• 1/4 tsp. freshly ground black pepper
• 1 lb. chicken breast tenderloins, cut into 1-inch pieces
• 1 Tbsp olive oil
• 4 cloves garlic, minced
• 4 cups canned diced tomatoes, undrained
• 1 cup white wine
• 8 oz. uncooked Dreamfields penne pasta
• 1/4 cup (1 oz.) freshly grated Parmesan cheese (or substitute Feta crumbles)
• 1/4 cup chopped fresh basil

Details

Servings 6
Adapted from eat-yourself-skinny.com

Preparation

Step 1

Combine first 5 ingredients in a small bowl and rub over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat and set aside.

Reduce heat to medium. Add garlic; saute 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 fresh basil.