Rigatoni With Herbed Chicken

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8 ounces rigatoni pasta

1 pound boneless, skinless chicken breasts, cut into 1/2" chunks

1 clove garlic, minced

1/2 teaspoon fennel seeds, crushed

1 tablespoon olive or vegetable oil

1 can (14 1/2 ounces) diced tomatoes

1/2 cup reduced-fat ricotta cheese

2 tablespoons chopped fresh basil or parsley

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