Penne and Chicken with Spiced Tomato Sauce
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-inch) pieces
1 tablespoon olive oil
4 garlic cloves, minced
4 cups canned diced tomatoes, undrained
1 cup white wine
8 ounces uncooked penne (preferably whole grain)
1/4 cup (1 ounce) 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 nonstick skillet over medium-high heat.
Add chicken; cook 4 minutes, turning once.
Remove from heat; set aside.
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.
Cook pasta according to package directions, omitting salt and fat.
Drain. Toss pasta with sauce in a large bowl.
Sprinkle with cheese and basil.