Ingredients:
2 boneless skinless chicken breasts
4 ounces wide egg noodles
1/2 cup white wine
1/2 cup water
1 tablespoon dried shallots
1/2 teaspoon French tarragon
6 fennel seeds
2 teaspoons virgin olive oil
salt and pepper
Directions:
Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
Heat on high and cover.
When a simmer is reached, turn down to med-low.
Shake pot so that chicken doesn’t stick.
Cook for 15 minutes, turning once.
Cook pasta.
Remove chicken to plates.
Turn heat to high for 2- 3 minutes to reduce cooking liquid.
Drain pasta and place on plates with chicken.
Add other half of shallots to reduce liquid, and pour over plates.
Servings: 2
Time preparation: 2 min.
Time total: 22 min.