Penne and Chicken Tenderloins with Spiced Tomato Sauce

total time:: 36 minutes

Makes 4 servings (serving size: about 1 1/2 cups)

Any small pasta will work in this quick, easy entrée. Ground fennel and coriander bring a welcome complexity to the chicken and impart their flavor to the sauce.

ingredients

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
1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh basil

directions

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.

Nutritional Information

Calories 446 (15% from fat); Fat 7.2g (sat 1.9g,mono 3.2g,poly 0.8g); Iron 4.2mg; Cholesterol 70mg; Calcium 153mg; Carbohydrate 57.1g; Sodium 774mg; Protein 38.5g; Fiber 6.5g

Source: CookingLight.com