Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Penne and Chicken Tenderloins with Spiced Tomato Sauce

Cooking Light
Penne and Chicken Tenderloins with Spiced Tomato Sauce
Becky Luigart-Stayner
Edit Note

My Notes

(Only you will be able to view, print, and edit this Note)

Outstanding

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. Total time: 36 minutes.

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

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

Preparation

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.

Nutritional Information

Calories:
446 (15% from fat)
Fat:
7.2g (sat 1.9g,mono 3.2g,poly 0.8g)
Protein:
38.5g
Carbohydrate:
57.1g
Fiber:
6.5g
Cholesterol:
70mg
Iron:
4.2mg
Sodium:
774mg
Calcium:
153mg
Bruce Aidells, Cooking Light, APRIL 2006

Member Ratings and Reviews

5 stars
Shannon
My family really liked this recipe. I used fennel seed because I could not find ground fennel. I used chicken breasts rather than tenders since it is cut up in chuncks anyway. Since I used 2 large cans diced tomatos, blended, I added a little more of the remaining sauce ingredients to accommodate for the extra tomato. I used grated parmesan and 16 oz. whole wheat penne. I will be adding this recipe to our menu rotation and wouldn't hesitate serving it to casual company.09/23/09

5 stars
Nan
The four cups of diced tomatoes came to be three cans. Next time will use four cans as it was a llittle dry. A wonderful taste. A definite repeat.05/30/09