Rustic Chicken With Fennel, Olives And Pappardelle, Charlene C.

• 2 (14.5 oz) cans Contadina(R) Diced Tomatoes
• 2 tbsp Contadina(R) Tomato Paste
• 1 tbsp olive oil, divided
• 3 tbsp unsalted butter
• 1 fennel bulb, cut in half, cored, washed, then thinly sliced (reserve fronds)
• 1 1/2 cups thinly sliced onions
• 4 cloves of fresh garlic, minced
• 1/4 cup flour
• 4 chicken breasts, boneless, skinless and cut in bite size cubes
• 1/2 tsp coarse salt
• 1/4 tsp fresh ground black pepper
• 1/2 cup Sauvignon Blanc
• 1/2 cup fat free chicken broth
• 1 1/2 tsp Herbs de Provence
• 1/4 cup Nicoise olives, pitted
• 3 tbsp cornstarch
• 1/4 cup water
• 1 1lb pkg. of Pappardelle cooked according to package directions
• Chopped fresh Italian parsley and fennel fronds to garnish

1. 1.tn 12" skillet heat 1 tsp olive oil and 1 tbsp butter over medium high heat.
2. 2.tdd fennel and onion and saute 6 minutes, stirring occasionally.
3. 3.tdd garlic and saute 2 minutes. Put mixture in large bowl and set aside.
4. 4.tredge chicken in flour mixed with salt and pepper.
5. 5.tdd remaining 2 tsp oil to same pan fennel cooked in. Add chicken and cook 3 minutes on medium heat, until lightly browned.
6. 6.tdd wine to same skillet, scrape to deglaze bits. Add all mixture from fennel mix bowl to skillet along with broth, herbs and tomatoes and tomato paste. Bring to boil, reduce heat to med low and simmer 15 minutes until all tender.
7. 7.tdd olives and slurry made from cornstarch and water. Stir constantly until thickened over medium heat, about 3 or 4 minutes.
8. 8.terve over cooked noodles mixed with 2 tbsp butter and top with parsley and fennel fronds.

tomatoes, tomato paste, olive oil, butter, fennel bulb, onions, garlic, flour, chicken breasts, salt, ground black pepper, sauvignon, chicken broth, herbs, nicoise olives, cornstarch, water, directions, fresh italian parsley

Taken from www.epicurious.com/recipes/member/views/rustic-chicken-with-fennel-olives-and-pappardelle-charlene-c-50019767 (may not work)