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Tuscan Chicken Pasta

5 star rating
 

Submitted by: film_score

 

Photo by: LaurenB248

A fast, easy and delicious pasta dish with sun-dried tomatoes, chicken, fennel seeds, pine nuts and basil.
 

Ingredients

  • 12 ounces farfalle pasta (bow tie)
  • 1/4 cup plus 2 Tablespoons extra virgin olive oil
  • 20 ounces boneless skinless chicken breasts, cut into 2 inch strips
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 8 ounces sun dried tomatoes, packed in oil
  • 2 teaspoons fennel seeds, toasted
  • 2 Tablespoons pine nuts, toasted
  • 3 Tablespoons dry white wine
  • 3 Tablespoons chicken stock
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1/2 cup parmesan cheese, grated
  • Basil sprigs, for garnish

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Method

Cook pasta according to package directions. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Season chicken with salt and pepper. Add chicken and saute for 4 minutes, stirring occasionally. Flip chicken and add garlic, sun dried tomatoes, fennel seeds, and pine nuts. Saute for 2 minutes, stirring occasionally. Add white wine and chicken stock and cook until most of the liquid has evaporated, scraping bottom of skillet with a wooden spoon to get up all the browned bits. When pasta is done, drain and add to skillet. Add basil, parmesan cheese, and 1/4 cup olive oil and toss well. Season with salt and pepper. Garnish with basil sprigs.

 

Notes:

 

Number of Servings: 4

 

Submitted by: film_score ()

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