Penne and Chicken Tenderloins with Spiced Tomato Sauce
4 servings (serving size: about 1 1/2 cups)
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
How to Make It
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.
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.
I wish I could give this no stars! This was horrible and I don't understand all the great reviews!! The chicken cooked with the rub on it was tasty but I should have stopped there! I followed the directions exactly, tasted it and hated it, my husband tasted it and hated it, my son tasted it and hated it. We all agreed there was no way of repairing this dish so I threw it away and ordered pizza.
This is a good base to doctor up; as another reviewer stated prepared as is it would be a little bland. I added a tablespoon of tomato paste, 1/2 tsp. garlic powder and italian seasoning, also added 1 tablespoon of balsamic vinagar. Enjoyed it with those additions.
After the chicken, I first sauteed onion and some chopped green and red peppers, then added the garlic and 3 cans of DRAINED tomatoes. Probably used more garlic, salt and pepper than stated. I let it simmer for much longer. At first it did taste bland but after simmering, the flavors really came out. The fennel and coriander were perfect on the chicken. I did need to add a small amount of the reserved juice from the tomatoes right before I added the chicken. It was a hit at a family dinner. Loved it! Don't skip the fresh basil and Parmesan. I also used about a half a cup of red wine to deglaze the pan.
This recipe is a staple at our house. I use whole fennel seed and coriander and grind them fresh. For the tomatoes I've been happy with Hunt's fire roasted diced tomatoes. Not sure why all the low ratings. This isn't supposed to be a hot, spicy dish. The fresh basil absolutely makes it.