Penne And Chicken Tenderloins With Spiced Tomato Sauce Recipes

PENNE AND CHICKEN TENDERLOINS WITH SPICED TOMATO SAUCE

Penne and Chicken Tenderloins With Spiced Tomato Sauce image

Make and share this Penne and Chicken Tenderloins With Spiced Tomato Sauce recipe from Food.com.

Provided by Vino Girl

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon ground fennel
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
1 lb chicken breast tenders, cut into (1-inch)
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 parmigiano-reggiano cheese
1/4 cup chopped fresh basil

Steps:

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.

Nutrition Facts : Calories 471.3, Fat 9.4, SaturatedFat 2.2, Cholesterol 76.2, Sodium 522.1, Carbohydrate 55.3, Fiber 8.9, Sugar 5.4, Protein 32.3

PENNE WITH SPICY TOMATO SAUCE

Somewhat reminiscent of a puttanesca sauce, but with the addition of olives and lots of vegetables, this is a homey dish that you would find in many Roman kitchens. Long, slow simmering is what makes the sauce so delicious, so if you like, make a double batch and freeze some to use next time you bake fish or chicken, or make a baked pasta dish.

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 (28-ounce) can crushed tomatoes, with juice
1 dried bay leaf
8 anchovy fillets packed in olive oil, minced
3/4 cup pitted kalamata olives, halved
2 tablespoons drained capers
1 teaspoon crushed red pepper flakes
1 pound penne pasta
3 tablespoons chopped fresh flat-leaf parsley

Steps:

In a large casserole or Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, about 10 minutes. Add the celery, carrot, and 1/4 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes longer. Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour. Add 1 cup of water if the sauce gets too thick. Remove and discard the bay leaf.
Place the minced anchovies and some of their oil in a medium, heavy skillet. Stir over medium heat until the anchovies melt, about 2 minutes. Add the olives, capers, remaining 1/4 teaspoon pepper, and red pepper flakes. Sauté until the olives are heated through, about 2 minutes. Stir the olive mixture into the sauce and simmer over medium heat until the flavors blend, stirring frequently, about 5 minutes. Season with more salt to taste.
Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes. Drain, reserving 1 cup of the pasta water. Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten. Transfer the pasta to a large serving bowl. Sprinkle with the parsley and serve.

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