Penne and Chicken Tenderloins with Spiced Tomato Sauce

Penne and Chicken Tenderloins with Spiced Tomato Sauce


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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.

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Bradenton, FL


  • 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 tenders, cut into (1-inch) pieces
  • 1 Tbs. olive oil
  • 4 cloves garlic, minced
  • 4 C. canned diced tomatoes, undrained
  • 1 C. white wine
  • 8 oz. uncooked penne
  • 1/4 C. (1 oz.) freshly grated Parmigiano-Reggiano cheese
  • 1/4 C. chopped fresh basil

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Combine first 5 ingredients in a small bowl; rub over chicken. Heat oil in a large non-stick 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.

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