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
1 pound chicken breast tenders, cut into (1-inch) pieces
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 Parmesan
1/4 cup chopped fresh basil
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.
- Calories: 446 (15% from fat); Fat: 7.2g (sat 1.9g,mono 3.2g,poly 0.8g); Protein: 38.5g; Carbohydrate: 6.5g; Cholesterol: 70mg; Iron: 4.2mg; Sodium: 774mg; Calcium:153mg; Fiber 57.1g
- **My Notes**
- - I suggest draining one of the cans of tomatoes.
Check out nutritional facts, and prices of chicken tenderloins from grocery stores at http://healthygrocery.blogspot.com
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