Linguine is topped with chicken in a wine sauce flavored with sun-dried tomatoes, vegetables, and fennel. Have all the ingredients ready to go, and you can have this delicious pasta dish on the table in less than 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
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, cooked al dente
- 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 servings
