The Main Ingredient – Chicken Ratatouille in Cream Sauce

O.K. this one’s NOT low fat – but it is kinda fancy, filling and delicious.  I am a big fan of fennel and it lends a wonderful subtle flavor note in  this recipe.  Perfect for dinner company.

Chicken Ratatouille in Cream Sauce over Fettucinni

2 tablespoons of olive oil

1 pound of boneless skinless chicken breasts cut into 1” cubed pieces

1 bulb of chopped fennel

1 Red pepper cut in long strips

1 tomato, diced

1 eggplant, trimmed and cut in cubes

5 cloves of garlic, sliced

1 red onion, trimmed and diced

1 cup of white wine

1 ½ cups of cream

salt and pepper

4 sprigs of fresh thyme

1 cup of grated parmesean cheese

4 tablespoons of butter

1 of fettucinni pasta, cooked al dente

In a wok or large skillet heat the olive oil until smoking.  Salt and pepper the chicken cubes and add to pan.  Brown chicken and turn to brown on all sides.  Add to pan the fennel, pepper, tomato, eggplant, garlic, onion, wine and cream.  Turn flame down to half.  Reduce until the sauce thickens. Add thyme, Parmesean cheese and butter.  When thickened serve over fetuccini.

Cheers!
Jill