Pasta with Chicken and Sun-dried Tomatoes
Laurel
ingredients
- 1/4 cup olive oil
- 3 large boneless chicken breast halves, cut into 1 inch cubes
- 1 onion, chopped
- 1 chopped garlic clove
- 1/2 tsp. fennel seeds
- 1 carrot, cut into matchstick-size strips (or 1 cup shredded carrot)
- 1/2 cup finely chopped drained oil-packed sun-dried tomatoes
- 12 oz. whole wheat spaghetti
- 1 cup freshly grated Parmesan
directions
- 1
Heat oil in heavy large skillet over medium-high heat.
- 2
Add chicken and sauté until brown and cooked through, about 6 minutes.
- 3
Using slotted spoon, transfer chicken to large bowl. Keep warm.
- 4
Add onion, garlic and fennel seeds to skillet and sauté until onion is tender, about 6 minutes.
- 5
Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes.
- 6
Transfer mixture to bowl with chicken.
- 7
Add pasta and Parmesan and toss well.
Source: Laurel
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