1/4	cup	olive oil
3	large	boneless chicken breast halves, cut into 1-inch cubes
1		onion, chopped
1	clove	garlic, chopped
1/2	teaspoon	fennel seeds
1		carrot, peeled, cut into matchstick-size strips
1/4	cup	finely chopped drained oil-packed sun-dried tomatoes
12	ounces	fettuccine, freshly cooked
1	cup	freshly grated Parmesan

Heat oil in heavy large skillet over medium-high heat. Add chicken and saute until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to large bowl. Keep warm. Add onion, garlic and fennel seeds to skillet and saute until onion is tender, about 6 minutes. Stir in carrot and sun-dried tomatoes and continue cooking until carrot is crisp-tender, stirring occasionally, about 2 minutes. Transfer mixture to bowl with chicken. Add pasta and Parmesan and toss well.

Serves 4.