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6 min read

Spicy Tomato & Chicken Penne

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Serves 4

Suggested Wine Pairing: Sangiovese


  • 1 tsp toasted and crushed fennel seed
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp ground coriander
  • ¼ tsp freshly ground black pepper
  • 1 pound chicken breast tenders, cut into 1-inch pieces
  • 1 Tbsp olive oil
  • 4 garlic gloves, minced
  • 4 cups canned organic diced tomatoes, retain juices
  • 1 cup Jacuzzi Pinot Grigio
  • 8 ounces penne
  • ¼ cup Parmesan cheese, grated
  • ¼ cup basil, chopped


Combine first 5 ingredients in a small bowl; rub over chicken. Heat oil in a large 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; simmer 5 minutes. Cook pasta according to package directions. Drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and fresh basil.