Tuscan Chicken Pasta

Tuscan Chicken Pasta

12 ounces farfalle pasta (bow tie)
1/4 cup plus 2 Tablespoons extra virgin olive oil
20 ounces boneless skinless chicken breasts, cut into 2 inch strips
Salt and freshly ground black pepper
2 cloves garlic, minced
8 ounces sun dried tomatoes, packed in oil
2 teaspoons fennel seeds, toasted
2 Tablespoons pine nuts, toasted
3 Tablespoons dry white wine
3 Tablespoons chicken stock
1/4 cup fresh basil leaves, roughly chopped
1/2 cup parmesan cheese, grated
Basil sprigs, for garnish

Cook pasta according to package directions. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Season chicken with salt and pepper. Add chicken and saute for 4 minutes, stirring occasionally. Flip chicken and add garlic, sun dried tomatoes, fennel seeds, and pine nuts. Saute for 2 minutes, stirring occasionally. Add white wine and chicken stock and cook until most of the liquid has evaporated, scraping bottom of skillet with a wooden spoon to get up all the browned bits. When pasta is done, drain and add to skillet. Add basil, parmesan cheese, and 1/4 cup olive oil and toss well. Season with salt and pepper. Garnish with basil sprigs.

Number of Servings: 4