%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Chicken Penne}
\recipeServes{4}
\recipeServingSize{1\half cups}
\recipeSourceBook{Cooking Light: The Essential Dinner Tonight Cookbook}{308}

\begin{document}
\begin{ingredients}
\addIngredient{1 teaspoon}{ground fennel seed}
\addIngredient{1 teaspoon}{dried basil}
\addIngredient{\half teaspoon}{ground coriander}
\addIngredient{\quarter teaspoon}{ground black pepper}
\addIngredient{1 pound}{chicken breasts, cut into 1-inch pieces}
\addIngredient{1 tablespoon}{olive oil}
\addIngredient{5 cloves}{garlic, minced}
\addIngredient{4 cups}{canned diced tomatoes, undrained}
\addIngredient{1 cup}{white wine}
\addIngredient{4 cups (8 ounces dry)}{penne, cooked}
\addIngredient{\quarter cup}{fresh basil, chopped}
\addIngredientName{Freshly grated Parmesan cheese}
\end{ingredients}

\begin{steps}
\addStep{Combine \ingredient{fennel}, \ingredient{dried basil},
	 \ingredient{coriander}, and \ingredient{black pepper} in a
	 small bowl.  Rub over \ingredient{chicken}.}
\addStep{Heat \ingredient{oil} in a large nonstick skillet over
	 \textbf{medium-high} heat.  Add \ingredient{chicken} to pan, cook
	 \textbf{4 minutes} or until cooked through.  Remove chicken from pan.}
\addStep{Reduce heat to \textbf{medium}.  Add \ingredient{garlic} to pan, saute
	 \textbf{30 seconds}.  Add \ingredient{tomatoes} and \ingredient{wine}
	 to pan, scraping to loosen browned bits.  Bring to a \textbf{boil},
	 \textbf{reduce heat}, and \textbf{simmer 15 minutes}.}
\addStep{Add \ingredient{chicken} back to pan, simmer \textbf{5 minutes}.}
\addStep{Toss \ingredient{pasta} and \ingredient{basil} with
	 \ingredient{chicken mixture} in a large bowl.}
\addStep{Add \ingredient{Parmesan cheese} to taste immediately before serving.}
\end{steps}

\addReheating{Microwave on \textbf{70\% power} for \textbf{3 minutes}.}
\end{document}