Pasta with Chicken and Sun-Dried Tomatoes
2 boneless chicken breast halves, cut into 1-inch cubes
1 onion, chopped
2 garlic cloves, minced
1 teaspoon fennel seeds or more
1 carrot, peeled, cut into matchstick-size pieces
1/2 cup chicken broth or white wine
1/4 cup finely chopped sundried tomatoes
6 oz linguine, freshly cooked
1/4 cup parmesan cheese
Spray large skillet with cooking oil spray. Add chicken and saute
over medium-high heat. Add onion, garlic, carrot, and fennel seeds.
Saute until onion is tender, adding chicken broth as needed to keep
vegetables from sticking to pan. Stir in sun-dried tomatoes and
rest of broth. Continue cooking until carrot is crisp tender. (About
5 minutes) Mix together pasta, chicken mixture, and parmesan cheese.