Penne and Chicken

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 (1 ounce) freshly grated Parmigiano-Reggiano cheese

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.