Ingredients
- 1 teaspoon ground fennel seed
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon gr. coriander
- ¼ teaspoon fresh ground pepper
- 1 pound chix breast-cut, 1 inch pcs
- 1 tablespoon olive oil
- 4 garlic cloves-minced
- 4 cups canned diced tomatoes, undrained
- 1 cucumber white wine
- 8 ounces penne pasta
- ¼ cup Parm-Regg cheese, freshly grated
- ¼ cup fresh basil
Directions
Combine first five spices and rub over chicken. Heat oil in large skillet over medium high heat. Add chicken, cook 4 minutes, turning once. Remove from heat, set aside. Reduce heat to medium, saute garlic 30 seconds. Add tomatoes and wine, scraping pan bottom. Bring to boil, reduce heat and simmer 15 minutes. Add chicken and simmer 5 minutes. Cover cooked pasta and top with cheese and basil. |