Pasta With Chicken And Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 3 | Boneless chicken breast | |
| halves cut into 1-inch | ||
| cubes | ||
| 1 | Onion, chopped | |
| 1 | Garlic clove, chopped | |
| 1/2 | t | 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 |
| Servings |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 2285
Calories From Fat: 784
Total Fat: 88.7g
Cholesterol: 88mg
Sodium: 1622.7mg
Potassium: 1463.2mg
Carbohydrates: 284.1g
Fiber: 14.6g
Sugar: 13.5g
Protein: 85.6g