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") 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 oz.) 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 skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.
- Reduce heat to medium. Add garlic; saute 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.
Cooking Light, April 2006