Wednesday, March 29, 2006

Using up some pantry stuff....

Tonight's dinner, Penne and Chicken Tenderloins with Spiced Tomato Sauce, used up a few pantry items that were itching to be used. Chunked chicken breasts are seasoned with ground fennel seeds, dried basil, coriander, salt and pepper. The chicken is browned and then removed to keep warm. Garlic is lightly saut├ęd in the same pan and a mixture of diced fire roasted tomatoes and white wine is mixed in.

After the mixture is reduced until pretty thick, the chicken is added back and the sauce simmers to allow the the spices to permiate the sauce. The anise flavor from the fennel seeds brought a unique and complex taste to the sauce. This is then served over nutty whole wheat penne and topped with fresh basil ribbons along with a shower of freshy grated Parmigiano-Reggiano cheese. I served a toasted slice of the Walnut and Rosemary Loaf that we had left in the freezer.

1 comment:

  1. I've been looking for a red sauce for chicken. This one sounds tastey. I have found when I use a full flavored sauce with the whole wheat pasta my family has no idea it's the "healthy" variety.

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