Penne & Chicken Tenderloins with Spiced Tomato Sauce


1 tsp. ground fennel seed

1 tsp. dried basil

1/2 tsp. salt

1/2 tsp. ground coriander

1/4 tsp. freshly ground black pepper

1 lb. chicken breast tenderloins, cut into 1-inch pieces

1 Tbsp olive oil

4 cloves garlic, minced

4 cups canned diced tomatoes, undrained

1 cup white wine

8 oz. uncookedwhole grain penne pasta (Or you can use Quinoa pasta!)

1/4 cup (1 oz.) freshly grated Parmesan cheese

1/4 cup chopped fresh basil


1. Combine first 5 ingredients in a small bowl and rub over chicken.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat and set aside.

3. Reduce heat to medium. Add garlic; saute 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.

4. Cook pasta according to package directions, omitting salt and fat. Drain.

5. Toss pasta with sauce in a large bowl. Sprinkle with cheese and fresh basil.

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