Community Recipe
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Penne and Chicken Tenderloins with Spiced Tomato Sauce Menu

* 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.

Penne and Chicken Tenderloins with Spiced Tomato Sauce

This penne pasta recipe is a simple way to bring Italian flavors to your dinner table. Serve with a green salad and garlic bread for a hearty, filling meal.

Photo by: Becky Luigart-Stayner

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

Preparation

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.

Cooking Light APRIL 2006

Romaine salad with anchovy and fresh basil vinaigrette *

Warm sourdough bread

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Penne and Chicken Tenderloins with Spiced Tomato Sauce Menu