Pasta With Chicken And Sun-Dried Tomatoes

Recipe Ingredients

1/4 cup	59ml	Olive oil
3 cups	187g / 6.6oz	Boneless chicken breast halves - cut 1" cubes (large)
1		Onion - chopped
1		Garlic clove - chopped
1/2 teaspoon	2.5ml	Fennel seeds
1		Carrot - peeled, and
		Cut matchstick-size strips
1/4 cup	59ml	Finely-chopped drained oil-packed
		Sun-dried tomatoes
12 oz	340g	Fettuccine - freshly cooked
1 cup	237ml	Freshly-grated Parmesan

Recipe Instructions

Heat oil in heavy large skillet over medium-high heat. Add chicken and saute 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 saute 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.

This recipe yields 4 servings.

Source:
Bon Appetit, March 1992

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