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Penne and Chicken Tenderloins with Spiced Tomato Sauce

  • 4servings
  • 446calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground fennel seed

  2. 1 teaspoon dried basil

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon ground coriander

  5. 1/4 teaspoon freshly ground black pepper

  6. 1 pound chicken breast tenders, cut into (1-inch) pieces

  7. 1 tablespoon olive oil

  8. 4 garlic cloves, minced

  9. 4 cups canned diced tomatoes, undrained

  10. 1 cup white wine

  11. 8 ounces uncooked penne

  12. 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese

  13. 1/4 cup chopped fresh basil

Instructions Jump to Ingredients ↑

  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.

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