1 large fennel bulb
1 chicken breast
1 T olive oil
1/2 t salt
1/4 t freshly grould black pepper
1/2 lb uncooked gemelli (helical pasta)
3/8 c crumbled feta cheese
1/4 c drained, oil-packed sun-dried tomatoes
1/8 c chopped fresh parsley
1.5 T chopped fresh basil
1 t grated fresh lemon rind
Preheat oven to 425Â°.
Core fennel bulbs, and cut into 1/2″ thick pieces. Put in a baking tray, with 1/2T olive oil, 1/4 t salt, and 1/8 t pepper; toss to coat. Bake at 425Â° for 20 minutes. Stir fennel; bake an additional 10 minutes or until tender.
Rub chicken breast with salt and freshly ground black pepper. Heat a small quantity (~1 T) of olive oil in a nonstick pan, and add the chicken breast. Cook on one side until golden brown, then flip and cook other side. Verify that chicken is cooked through, then cut into bite-sized pieces.
Boil pasta for 10 minutes, or to taste. Drain, reserving 1 T pasta cooking water. Return pasta to pan. Add reserved pasta cooking water, fennel, remaining 1/2 t oil, remaining 1/4 t salt, remaining 1/8 t pepper, and remaining ingredients; toss well.
Makes two healthy portions of pasta.