Friday, April 3, 2009

Penne and Chicken Tenderloins with Spiced Tomato Sauce

One Friday afternoon, (cause that's the new thing, I make dinner for the family Friday nights) I was looking for a recipe to make for dinner. I needed something quick and easy but yummy. So I stumbled upon this recipe. Total time 36 minutes, perfect! First time making it there were a couple boo boos, but it was still good. Second time around it was perfect and delicious! Ask anyone that was at TND this week...
(And of course I don't have a picture of the final product. Why? Cause I'm a slacker liker that.)

Serves 4 (about 1 1/2 cup serving size)

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

  1. Combine first 5 ingredients in a small bowl; rub over chicken.
  2. Heat oil in a large skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.
  3. 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.
  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.
Calories 446; Fat 7.2g; Iron 4.2mg; Cholesterol 70mg; Calcium 153mg; Carbohydrates 57.1g; Sodium 774mg; Protein 38.5g; Fiber 6.5g

Cooking Light, April 2006

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