Go Back
chicken pasta

Penne and Chicken with Spiced Tomato Sauce

This is so simple to make yet it tastes fantastic. You can't get anything better than this at your favorite Italian restaurant.
Course Main Dish
Cuisine Italian
Servings 4 1.5 cup servings


  • 1 t. ground fennel seed (I use fennel seed, not ground)
  • 1 t. dried basil
  • 1/2 t. salt
  • 1/2 t. ground coriander
  • 1/4 t. black pepper
  • 1 lb. chicken breast (cut into 1 inch pieces)
  • 1 T. olive oil
  • 4 cloves garlic, minced
  • 4 c. canned diced tomatoes, undrained (I use 2 cans of petite diced tomatoes)
  • 1 c. white wine (you can use water or chicken broth as well)
  • 8 oz. uncooked penne pasta
  • 1/4 c. freshly grated Parmigiano-Reggiano cheese (I use parmesan cheese)
  • 1/4 c. chopped fresh basil


  1. Combine first 5 ingredients in a small bowl; rub over the chicken pieces.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add chicken; cook 4 minutes, turning once, or until chicken is cooked through. (I like my chicken to get a nice brown color on it.)
  4. Remove from skillet; cover and set aside.
  5. Reduce heat to medium. Add garlic and saute until garlic is soft (not long).
  6. Add tomatoes and wine, scraping pan to loosen the brown bits.
  7. Bring to a boil. Reduce heat and simmer 15 minutes.
  8. Add chicken and simmer 5 minutes.
  9. Cook pasta according to package directions, omitting salt and fat. Drain.
  10. Toss pasta with sauce in a large bowl. Sprinkle with parmesan cheese and chopped basil.

Recipe Notes

Recipe from Cooking Light