Chicken and Linguine with Golden Fennel Recipe

Name: Chicken and Linguine with Golden Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 fennel bulbs (about 1 3/4 pounds), diced, feathery tops reserved; Salt; Fresh-ground black pepper; 1 pound boneless, skinless chicken breasts; 3/4 cup chicken stock or canned low-sodium chicken broth; 1/4 cup dry white wine; 3 tablespoons chopped fresh tarragon (or 1 tablespoon dried); 2 tablespoons butter, at room temperature; 3/4 pound linguine

Servings: persons

3 tablespoons olive oil
2 fennel bulbs (about 1 3/4 pounds), diced, feathery tops reserved
Salt
Fresh-ground black pepper
1 pound boneless, skinless chicken breasts
3/4 cup chicken stock or canned low-sodium chicken broth
1/4 cup dry white wine
3 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
2 tablespoons butter, at room temperature
3/4 pound linguine

1
In a large frying pan, heat 2 tablespoons of the oil over moderately high heat.
2
Add the fennel, 1 teaspoon salt and 1/2 teaspoon pepper.
3
Cook, stirring frequently, until the fennel is soft and golden, 8 to 10 minutes.
4
In a medium frying pan, heat the remaining tablespoon oil over moderately high heat.
5
Season the chicken with 1/8 teaspoon salt and a pinch of pepper and add it to the pan.
6
Cook the chicken until brown, about 3 minutes.
7
Turn the chicken, cover the pan and cook over moderate heat until just done, about 5 minutes longer.
8
Remove the chicken, let it rest 5 minutes and then tear the meat into large shreds.
9
Add the stock and wine to the pan, along with the dried tarragon, if using.
10
Boil, scraping the bottom of the pan to dislodge any brown bits, until reduced to about 1/2 cup.
11
Remove the pan from the heat and whisk in the butter and fresh tarragon, if using.
12
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
13
When the pasta is almost done, add the fennel and chicken to the sauce, with any juices that may have accumulated on the plate, and reheat.
14
Drain the linguine and toss it with the chicken mixture.
15
Top with a few fennel sprigs.

411

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 fennel bulbs (about 1 3/4 pounds), diced, feathery tops reserved, Salt, Fresh-ground black pepper, and more.

Yes, Chicken and Linguine with Golden Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Linguine with Golden Fennel

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