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Pasta
with Chicken and Sun-Dried Tomatoes
| ¼ cup olive oil
3 large boneless chicken breast halves, cut into 1-inch cubes 1 onion, chopped 1 garlic clove, chopped ½ teaspoon fennel seeds 1 carrot, peeled, cut into matchstick-size strips ¼ cup finely chopped drained oil-packed sun-dried tomatoes 12 ounces fettuccine, freshly cooked 1 cup freshly grated Parmesan Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to large bowl. Keep warm. Add onion, garlic and fennel seeds to skillet and sauté until onion is tender, about 6 minutes. Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes. Transfer mixture to bowl with chicken. Add pasta and Parmesan and toss well. Serves 4. |
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