Creamy Penne with Tuscan Chicken

Servings: 2 | Serving size: about 2 1/2 cups

Cooking time: 30 minutes

This recipe can easily be multiplied. Leftovers are fair and will keep for about 24 to 48 hours in the refrigerator. Reheat gently.

Ingredients

• 4 quarts water
• 4 ounces whole wheat or gluten free penne
• 2 tsp. olive oil
• 1 large onion (thinly sliced)
• 1 tsp. fennel seed
• 1 tsp. dried oregano
• 1 tsp. dried marjoram
• 1/8 tsp. dried tarragon
• 1/4 tsp. dried thyme
• 1/2 tsp. dried basil
• 6 ounces boneless, skinless chicken breast (cut into thin strips)
• 2 ounces goat cheese
• 1/8 tsp. salt
• ground black pepper to taste

Place the water in a large saucepan over high heat.

When the water boils, add the pasta. Stir and adjust the heat to a boil but at a temperature that the pasta does not boil over. Stir occasionally.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the sliced onion and cook for about 8 minutes. Adjust the heat so the onions do not brown.

While the onions are cooking, crush the fennel seed with a mortar and pestle or in the blender.

When the onions are just slightly limp, add the fennel, oregano, marjoram, tarragon, thyme, and basil.

Continue to cook the onions and spices for about 2 minutes. Stir frequently.

Add the chicken and increase the heat to medium high. Stir frequently.

When the chicken is cooked through (about 6 minutes) add the goat cheese and salt.

Add 1/2 cup of the pasta water and adjust the heat so the liquid is simmering slowly.

Stir frequently and cook until the cheese is melted and the sauce creamy.

Drain the pasta and add to the skillet.

Fold together until well coated with sauce and serve.