Chicken Tenderloins with Spiced Tomato 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
How to Make It
Step 1
Combine first 5 ingredients in a small bowl; rub over chicken.
Step 2
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.
Step 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.
Step 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.
Chef’s Notes
Any small pasta will work in this quick, easy entree. Ground fennel and coriander bring a welcome complexity to the chicken and impart their flavor to the sauce.
Source: Foodnetwork
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