A delightful pasta dish featuring tender chicken and a flavorful spiced tomato sauce, perfect for a hearty meal.
Combine the ground fennel, dried basil, salt, ground coriander, and black pepper in a small bowl.
Mix the spices thoroughly to ensure an even coating on the chicken.
Rub the spice mixture evenly over the chicken tenderloins.
Ensure the chicken is dry before applying the rub for better adhesion.
Heat olive oil in a large skillet over medium-high heat.
Use a nonstick skillet to prevent the chicken from sticking.
Add the chicken to the skillet and cook for 4 minutes on each side until browned.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside.
Cover the chicken with foil to keep it warm.
Reduce the heat to medium and add the garlic to the skillet. Sauté for 30 seconds until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the diced tomatoes and white wine to the skillet, scraping the bottom to deglaze.
Deglazing helps incorporate all the flavorful bits stuck to the skillet.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Stir occasionally to prevent the sauce from sticking to the skillet.
Return the chicken to the skillet and simmer for an additional 5 minutes.
Ensure the chicken is fully coated with the sauce for maximum flavor.
Cook the penne according to the package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the cooked pasta with the sauce and chicken in a large bowl.
Mix gently to avoid breaking the pasta.
Serve the pasta topped with grated cheese and fresh basil.
Add the basil just before serving to preserve its fresh flavor.
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