Penne & Chicken Tenderloins with Spiced Tomato Sauce

  • 1 tsp. ground fennel seed
  • 1 tsp. dried basil
  • 1/2 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/4 tsp. freshly ground black pepper
  • 1 lb. chicken breast tenderloins, cut into 1-inch pieces
  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 4 cups canned diced tomatoes, undrained
  • 1 cup white wine
  • 8 oz. uncooked Dreamfields penne pasta
  • 1/4 cup (1 oz.) freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil

Combine first 5 ingredients in a small bowl and rub over chicken.  Heat oil in a large nonstick skillet over medium-high heat.  Add chicken; cook 4 minutes, turning once.  Remove from heat and 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 fresh basil.  Enjoy!