| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 3 | lg | Boneless chicken breast halves; cut into 1-inch cubes |
| 1 | Onion; chopped | |
| 1 | Garlic clove; chopped | |
| 1/2 | ts | Fennel seeds |
| 1 | Carrot; peeled, cut into matchstick-size strips | |
| 1/4 | c | Finely chopped drained oil-packed sun-dried tomatoes |
| 12 | oz | Fettuccine; freshly cooked |
| 1 | c | Freshly grated Parmesan |
| 4 | Servings |
INSTRUCTIONS
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. Bon Appétit March 1992 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”