I absolutely love this quick and flavorful summertime pasta filled with fresh herbs, tender shredded chicken, and the anise-like flavor of sautéed fennel. You start with cooking sliced fennel in olive oil until it is sweet and tender; then you deglaze the pan with white wine and chicken stock and add in the fresh herbs. Shredded chicken is added into the mix and then the sauce is finished off with a touch of butter for flavor. The combination of this simple sauce with the nutty flavor of whole wheat linguine and voilà—welcome to dinnertime.
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Chicken Linguine with Fennel & Tarragon
Ingredients:
- 1 lb. whole wheat linguine
- 2 Tablespoons extra virgin olive oil
- 1 fennel bulb, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup white wine
- ¼ cup chicken stock
- 1 Tablespoon fresh tarragon, chopped
- 1 Tablespoon Italian parsley, chopped
- 2 cups roasted chicken, shredded
- 2 Tablespoons unsalted butter
- Shredded Parmesan cheese, for serving
Directions:
- Bring a large pot of salted water to a boil. Add in the dried pasta and cook for 8-10 minutes or until al dente. Drain the cooked pasta and place it in a large mixing bowl.
- In the meantime, heat the olive oil in a large skillet over medium-high heat. Add in the crushed red pepper and the sliced fennel; sauté for 3-4 minutes, or until the fennel is lightly caramelized and tender. Season the mixture with salt and pepper, and add in both the wine and the chicken stock. Cook over medium heat for 3 more minutes; add in the herbs and chicken, along with the butter. Cook for another 3 minutes so that the flavors combine.
- Toss the cooked pasta with the sauce; garnish with cheese before serving warm.
Tagged: chicken broth, chicken linguine, fennel, Italian parsley, linguine, Parmesan cheese, pasta, rotisserie chicken, shredded chicken, tarragon, white wine, whole wheat pasta
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