Chicken Pasta
2 Tablespoons olive oil. 4 boneless chicken breast halves, cut into 1-inch cubes
1 large chopped onion
4 garlic cloves, minced
2 teaspoons fennel seeds
2 carrots, shredded
1 cup white wine
1/2 cup finely chopped sun-dried tomatoes
12ounces linguine, freshly cooked
1/2 cup Parmesan cheese
1. Add olive oil and chicken to a large skillet and saute over medium-high heat.
2.Add onion, garlic, carrot, and fennel seeds. Saute until onion is tender, adding chicken broth as needed to keep vegetables from sticking to pan
3. Stir in sun-dried tomatoes and rest of broth.
4. Continue sauteing for about 5 more minutes until carrots are tender.
5. Add chicken mixture to cooked linguine and cheese.
This recipe is easy and delicious. It serves 4 and is from
Cheers 2 Wine News - September 2007 Issue