- 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 Parmesan
- 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 Parmesan and toss well.