Penne and Chicken Tenderloins with Spiced Tomato Sauce
From Cooking Light
I added some hot peppers to spice it a little more, and added more than the recommended amount of Parmesan cheese to make the sauce stick to the pasta more. It was okay, but nothing out of this world.
Has Kim tried this? Yes
1 tsp ground fennel
1 tsp dried basil
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp black pepper
1 lb chicken breast tenders, cut into 1-inch pieces
1 tbsp olive oil
4 garlic cloves, minced
4 c canned diced tomatoes, undrained
1 c white wine
8 oz cooked penne
1/4 c (1 oz) freshly grated Parm-Reg cheese
1/4 c chopped fresh basil
Combine first 5 ingredients in a small bowl; rub over chicken.
Heat oil in a large nonstick 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.