Tuscan Chicken Pasta

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

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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

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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