Pasta with Chicken and Sun-Dried Tomatoes

• 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

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.
5. Add onion, garlic and fennel seeds to skillet and saute until onion is tender, about 6 minutes.
6. Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes.
7. Transfer mixture to bowl with chicken.
8. Add pasta and Parmesan and toss well.

olive oil, chicken breast halves, onion, garlic, fennel seeds, carrot, drained oil, freshly cooked

Taken from www.epicurious.com/recipes/food/views/pasta-with-chicken-and-sun-dried-tomatoes-1436 (may not work)