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

Name: Rustic Chicken With Fennel, Olives And Pappardelle, Charlene C.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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. In 12"" skillet heat 1 tsp olive oil and 1 tbsp butter over medium high heat.", "2. Add fennel and onion and saute 6 minutes, stirring occasionally.", "3. Add garlic and saute 2 minutes. Put mixture in large bowl and set aside.", "4. Dredge chicken in flour mixed with salt and pepper.", "5. Add remaining 2 tsp oil to same pan fennel cooked in. Add chicken and cook 3 minutes on medium heat, until lightly browned.", "6. Add 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. Add olives and slurry made from cornstarch and water. Stir constantly until thickened over medium heat, about 3 or 4 minutes.", "8. Serve over cooked noodles mixed with 2 tbsp butter and top with parsley and fennel fronds."]

444

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Calories

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Protein

Fat Carbs 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 19 ingredients. The key ingredients include: 2 (14.5 oz) cans Contadina(R) Diced Tomatoes, 2 tbsp Contadina(R) Tomato Paste, 1 tbsp olive oil, divided, 3 tbsp unsalted butter, and more.

Yes, Rustic Chicken With Fennel, Olives And Pappardelle, Charlene C. falls under the Meat & Poultry 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.

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

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