Penne and Chicken Tenderloins with Spiced Tomato Sauce

Yield: 4 Servings (About 1.5 cups)

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.