1 teaspoon ground fennel seed
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon ground coriander
¼ 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
¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
¼ cup chopped fresh basil
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.