Shelly's Recipe

PENNE AND CHICKEN TENDERLOINS WITH SPICED TOMATO SAUCE

Category: Pasta - Meat

1 tsp ground fennel seed and dried basil
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper
1 lb chicken breast tenders, 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 grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh basil

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.