Any small pasta will work in this quick, easy entrée. Ground fennel and coriander bring a welcome complexity to the chicken and impart their flavor to the sauce. (Serves 4)
* Combine 1 1/2 teaspoons anchovy paste, 1 1/2 teaspoons Dijon mustard, and 1 tablespoon red wine vinegar. Add 2 tablespoons canola oil, stirring constantly with a whisk. Stir in 1 tablespoon chopped fresh basil. Place 8 cups torn romaine lettuce leaves in a large bowl. Add dressing, tossing to coat. Sprinkle salad with 1/4 cup shredded Parmesan cheese.