1 t. ground fennel seed
1 t. dried basil
1/2 t. salt
1/2 t. ground coriander
1/4 t. freshly ground black pepper
1 lb. chicken breast tenders, cut into 1-in pieces
1 T. olive oil
4 garlic cloves, minced
4 C. canned diced tomatoes
1 C. white wine
8 oz. cooked penne
1/4 C. Parmigiano-Reggiano cheese
1/4 C. chopped fresh basil
1. Combine first 5 ingredients in a small bowl; run over chicken.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from pan; set aside
3. Reduce heat to medium. Add garlic to pan; 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 or until slightly thickened. Add chicken, simmer 5 minutes.
4. Cook pasta according to package directions, omitting salt and fat. Drain. Combine pasta and tomato mixture in a large bowl, toss well. Sprinkle each serving with fresh Parmigiano-Reggiano cheese and chopped fresh basil.
4 servings
356 Calories, 4.7g Fat, 33.5g Protein, 38.4g Carbs, 4.3g Fiber, 71.7mg Cholesterol, 527mg Sodium, 106mg Calcium