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Pasta With Chicken And Sun-Dried Tomatoes


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


Servings 4


Step 1

Heat oil in heavy large skillet over medium-high heat. Add chicken and saute 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 saute 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 Parmesan and toss well.

This recipe yields 4 servings.

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