Chicken and Sun-Dried Tomato Pasta

Just one word... Delicious!
Pasta is topped with chicken in a wine sauce flavored with sun-dried tomatoes, vegetables, and fennel. The recipe says that it takes about 30 minutes to make, but for newbies to the cooking world, such as myself, it took about 45 minutes. But it was worth it!

Prep Time: :15

Cook Time: :15

Ingredients:

1 Tablespoon all-purpose flour

1/4 teaspoon ground sage

1/2 teaspoon kosher salt

1/4 teaspoon fresh-ground black pepper

2 boneless chicken breast halves, cut into 1-inch cubes

1 teaspoon olive oil

1 medium sweet onion, diced

1 carrot, peeled, cut into matchstick-size pieces

2 garlic cloves, minced

1/2 cup white wine

1 teaspoon fennel seeds

1/4 cup finely chopped oil-packed sun-dried tomatoes

1/4 cup chicken broth

1/2 pound linguine(or other favored pasta)

1/4 cup grated fresh Parmesan cheese

Preparation:

Place flour, sage, salt, and pepper in a large zip-top bag. Squish to combine. Add chicken cubes and toss to coat.

Place a large, heavy skillet over medium heat. Add olive oil to the hot pan and swirl to coat. Add onions and carrots. Saute for 2 minutes, stirring often. Stir in garlic and cook 1 additional minute.

Increase heat to medium-high. Add the chicken to the skillet cook until lightly browned. Carefully pour in the white wine. Cook for 2 minutes, then stir in the fennel seeds, sun-dried tomatoes, and chicken broth. Cook an additional 2 minutes.

Add chicken and vegetables to the cooked pasta along with the Parmesan cheese. Toss to coat. Serve hot.
Yield: 2 large servings