RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4150
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| Recipe Name: |
Penne and Chicken Tenderloins with Spiced Tomato Sauce - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.56
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Romaine salad with anchovy and fresh basil vinaigrette and warm sourdough bread. |
| Comments: |
Any small pasta will work in this quick, easy entrée. Ground fennel and coriander bring a welcome complexity to the chicken and impart their flavor to the sauce.
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Ingredients:
1.5 Pounds chicken breast, boneless, skinless cut in 1-in pieces
1 Tablespoon oil, olive
0.25 Cup basil, fresh chopped
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Directions:
Combine fennel, dried basil, salt, coriande and pepper 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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| Nutrition per Serving: |
| Calories: |
552 |
Total Carbs: |
46.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
102.2 |
Fat: |
6.3 |
Protein: |
54.17 |
| Fiber: |
4.54 |
Sodium: |
669.90 |
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