Penne and Chicken Tenderloins With Spiced Tomato Sauce
"From Cooking Light, April 2006."
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 teaspoon ground fennel
- 1 teaspoon dried basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb chicken breast tenders, cut into (1-inch)
- 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 freshly grated parmigiano-reggiano cheese
- 1⁄4 cup chopped fresh basil
directions
- Combine first 5 ingredients in a small bowl; rub over chicken.
- Heat oil in a large nonstick 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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Reviews
-
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. -
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. -
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! -
What a flavorful, quick weeknight dinner that tastes like gourmet fare. This recipe alone would justify always keeping a stash of chicken tenderloins in your freezer. When I make it again (and I will), I'll drain both cans of tomatoes. I added about half a can of tomato paste to get it to the consistency we like, and I added some mushrooms just because we had them and sauteed some diced onions with the garlic. Thanks for a terrific and tasty recipe.
-
Incredibly delicious!
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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