1/4 Cup olive oil
3 Large Boneless chicken breast halves, cut in 1” cubes.
1 Onion chopped
1 Clove garlic, chopped
1/2 Teaspoon fennel seeds
1 Carrot, peeled, cut into match stick size strips
1/4 Cup finely chopped drained packed sun dried tomatoes.
12 oz. Fettuccine, freshly cooked
1 Cup grated parmesan cheese
Heat oil in large heavy skillet. over medium. high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using a slotted spoon, transfer chicken to large bowl. keep warm. Add onions, garlic, fennel and sauté until onion is tender, about 6 minutes. Stir in carrots and sun-dried tomatoes and continue cooking until carrots is crisp and tender, stirring occasionally, about 2 minutes. Transfer mixture to bowl with chicken. Add pasta and parmesan cheese and toss well.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!