pat's Recipe

Penne and Chicken Tenderloins with Spiced Tomato Sauce

Category: PASTA

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 tenders, cut into (1-inch) pieces
1 Tbs. olive oil
4 cloves garlic, minced
4 C. canned diced tomatoes, undrained
1 C. white wine
8 oz. uncooked penne
1/4 C. (1 oz.) freshly grated Parmigiano-Reggiano cheese
1/4 C. chopped fresh basil

Directions

Combine first 5 ingredients in a small bowl; rub over chicken. Heat oil in a large non-stick 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.


Serves4.