| 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
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