Penne and Chicken Tenderloins With Spiced Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cooking Light, April 2006. Ingredients:
1 teaspoon ground fennel |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon ground coriander |
1/4 teaspoon fresh ground black pepper |
1 lb chicken breast tenders, cut into (1-inch) |
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 freshly grated parmigiano-reggiano cheese |
1/4 cup chopped fresh basil |
Directions:
1. Combine first 5 ingredients in a small bowl; rub over chicken.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken; cook 4 minutes, turning once.
4. Remove from heat; set aside.
5. Reduce heat to medium.
6. Add garlic; sauté 30 seconds or until garlic is soft.
7. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil.
8. Reduce heat, and simmer 15 minutes.
9. Add chicken, and simmer 5 minutes.
10. Cook pasta according to package directions, omitting salt and fat. Drain.
11. Toss pasta with sauce in a large bowl.
12. Sprinkle with cheese and basil.
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