Penne and Chicken Tenderloins With Spiced Tomato Sauce

Total Time
45mins
Prep 20 mins
Cook 25 mins

From Cooking Light, April 2006.

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in a small bowl; rub over chicken.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add chicken; cook 4 minutes, turning once.
  4. Remove from heat; set aside.
  5. Reduce heat to medium.
  6. Add garlic; sauté 30 seconds or until garlic is soft.
  7. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil.
  8. Reduce heat, and simmer 15 minutes.
  9. Add chicken, and simmer 5 minutes.
  10. Cook pasta according to package directions, omitting salt and fat. Drain.
  11. Toss pasta with sauce in a large bowl.
  12. Sprinkle with cheese and basil.

Reviews

(5)
Most Helpful

Left out the wine and just added 2 shallots, chopped and fried with the garlic. Used the pasta I had on hand. Other than that I followed the recipe and it was a hit all round even with my 6 year old son. Thanks for the great recipe Vino Girl.

Kirsten E. August 05, 2014

The reason why I am giving this 3 stars is because I do not like the sauce. The chicken was great, the tomato sauce was rather bland to me. I did make the chicken the second time and used another sauce, then it tasted great.

Diane S January 20, 2012

Excellent! I was looking for something that tasted different than the spaghetti/lasagna type Italian taste and I found it! I didn't have any fennel and I only had about 1/4 cup of white wine but I didn't miss either one. I sauteed about 1/2 an onion with the garlic like one of the reviews mentioned and I increased the salt a bit. I also used Muir Glen fire-roasted diced tomatoes which gave it a bit of extra zest. I'll definitely keep this in mind for when I have company over!

Carrie in Greenville April 26, 2009

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