Penne and Chicken Tenderloins with Spiced Tomato Sauce

Penne and Chicken Tenderloins with Spiced Tomato Sauce Recipe

Photo: Lee Harrelson

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.

4

Worthy of a special occasion

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Recipe Time

Total: 36 Minutes

Nutritional Information

Calories 446
Caloriesfromfat 15 %
Fat 7.2 g
Satfat 1.9 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 38.5 g
Carbohydrate 57.1 g
Fiber 6.5 g
Cholesterol 70 mg
Iron 4.2 mg
Sodium 774 mg
Calcium 153 mg

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.

Note:

Any small pasta will work in this quick, easy entree. Ground fennel and coriander bring a welcome complexity to the chicken and impart their flavor to the sauce.

Bruce Aidells

,

April 2006
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