INGREDIENTS
1/4 tsp
black pepper
1 lb
boneless chicken breast
4 cups
canned diced tomatoes
1 tsp
dried basil
1 tsp
fennel seed
1 tbsp
flour
1/4 cup
fresh basil
4
garlic cloves
1/2 tsp
ground coriander
1 tbsp
olive oil
1 oz
parmigiano reggiano cheese
8 oz
rigatoni
1/2 tsp
salt
1 cup
vermouth