Ingredients

The following ingredients have 4 Servings
  • 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 boneless chicken breast (cut into (1-inch) pieces)
  • 1 tablespoon flour (if needed)
  • 1 tablespoon olive oil
  • 4 garlic cloves (minced)
  • 4 cups canned diced tomatoes (undrained)
  • 1 cup Vermouth or dry white wine
  • 8 ounces uncooked mezze rigatoni
  • 1/4 cup 1 ounce freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh basil

Instruction

  • Combine first 5 ingredients in a small bowl. Place cubed chicken in a large bowl and toss with spice mixture until coated. If chicken is tacky, toss in a tablespoon of flour.
  • Place a large pot of water on the stove and bring to a boil for the pasta. Pasta should be cooking, according to package directions, while you are making the sauce.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. This will form a nice golden brown crust. Remove from heat; set aside.
  • Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and Vermouth, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.
  • Drain pasta and toss with sauce in a large bowl. Sprinkle with cheese and basil.