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 boneless skinless chicken breast (tenders, cut into 1-inch pieces)
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 4 cups diced tomatoes (canned, undrained)
- 1 cup white wine (or chicken broth)
- 8 ounces dry penne pasta
- 1 ounce Parmesan cheese (freshly grated Parmigiano-Reggiano cheese, 1/4 cup)
- 1/4 cup basil, chopped (fresh)
How to Make
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Step 1: Combine first 5 ingredients in a small bowl; rub over chicken
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Step 2: Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove chicken from skillet to a plate; set aside.
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Step 3: Reduce heat to medium. In same skillet, 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 it's juices, and simmer 5 minutes.
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Step 4: Meanwhile, cook pasta according to package directions. Drain.
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Step 5: Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil. Serve.
We hope you enjoy this recipe!
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