Italian Chicken in Pasta with Sun Dried Tomatoes Asparagus Recipe

Chicken in Pasta with Sun Dried Tomatoes Asparagus 


• 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

• 500 grams fresh asparagus cleaned and cut 1 inch strips

• 1/4 cup finely chopped drained Il Fortetto oil-packed sun-dried tomatoes

• 12 ounces fettuccine, freshly cooked

• 1 cup freshly grated Parmigiano Reggiano


1• Heat oil in heavy large skillet over medium-high heat.

2• Add chicken and saute until brown and cooked through, about 6 minutes.

3• Using slotted spoon, transfer chicken to large bowl.

4• Keep warm. Add onion, garlic and fennel seeds to skillet and saute until onion is tender, about 6 minutes.

5• Stir in asparagus and sun-dried tomatoes and continue cooking until asparagus is crisp-tender, stirring occasionally, about 2 minutes.

6• Transfer mixture to bowl with chicken.

7• Add pasta and Parmigiano Reggiano and toss well.

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