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.
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.
More From Cooking Light
- Calories: 446
- Calories from fat: 15%
- Fat: 7.2g
- Saturated fat: 1.9g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.8g
- Protein: 38.5g
- Carbohydrate: 57.1g
- Fiber: 6.5g
- Cholesterol: 70mg
- Iron: 4.2mg
- Sodium: 774mg
- Calcium: 153mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note