Penne and Chicken Tenderloins with Spiced Tomato Sauce

Penne and Chicken Tenderloins with Spiced Tomato Sauce(Adapted from CL)

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
16 ounces chicken breast tenders, cubed
1 tablespoon olive oil
4 garlic cloves, minced
4 cups canned fire roasted diced tomatoes, undrained
1 cup white wine
8 ounces raw whole wheat penne pasta
1 ounce freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh basil

In a small bowl, mix together fennel, dried basil, salt, coriander and black pepper. Rub over cubed chicken.

Add oil in a large nonstick skillet and heat over medium-high heat. Add chicken and cook 4 minutes, turning once. Remove from heat and keep warm.

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 and reduce heat. Simmer 15-20 minutes, until thick. Add chicken - cook for 5 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water. Drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil.

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