Penne and Chicken Tenderloins with Spiced Tomato Sauce

Becky Luigart-Stayner

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.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  1. Combine first 5 ingredients in a small bowl; rub over chicken.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.
  3. 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.
  4. 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.

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