Pasta with Chicken and Sun Dried Tomatoes

Giorgio Celmo

Ingredients:
1/4 cup olive oil
3 large boneless chicken breast halves, cut into 1-inch cubes
1 onion, chopped
1 garlic clove, chopped
1/2 teaspoon fennel seeds
1 carrot, peeled, cut into matchstick-size strips
1/4 cup finely chopped drained oil-packed sun-dried tomatoes
12 ounces fettuccine, freshly cooked
1 cup freshly grated Parmigiano Reggiano

Directions:Heat oil in heavy large skillet over medium-high heat.
Add chicken and sauté until brown and cooked through, about 6 minutes.
Using slotted spoon, transfer chicken to large bowl.
Keep warm. Add onion, garlic and fennel seeds to skillet and sauté until onion is tender, about 6 minutes.
Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes.
Transfer mixture to bowl with chicken.
Add pasta and Parmigianno Reggiano and toss well