Chicken with Fennel-Cream Sauce and Penne

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4

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Total Reviews: 6

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  • on October 02, 2013

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    Simple, delicious and eaten with enthusiasm by my whole family. Loads of flavour, and a great way to use up any leftover chicken.

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  • on January 24, 2012

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    I loved this recipe! The only changes I made was using lactose free, low fat milk in place of the cream and adding a little cornstarch to my sauteed fennel and onions at the end and some of the home made broth to thicken sauce. I am lactose intolerant so cream doesn't work for me. I especially loved the pine nuts!

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  • on January 03, 2012

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    Delicious! I didn't find it bland at all. I wonder if that reviewer used 1 clove of garlic rather than 1 head of garlic. I had to double check the recipe to make sure I really read 1 whole head of garlic. I also made mine as a make ahead meal, so it was in the fridge 2 days before we had for dinner maybe the flavors intensified. Regardless, I found it very tasty and a great make ahead.

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  • on December 08, 2011

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    Terrific meal. I roasted boneless skinless chicken breasts in the oven. Chopped them into large cubes and stirred them in to the sauce. I don't love pine nuts so toasted up some slivered almonds instead. I loved the simplicity of the sauce, although some might find it bland. One could increase the amounts of tarragon and Parmesan if that's the case. Delicious.

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  • on September 23, 2011

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    I found this recipe to be absolutely wonderful. It makes for a wonderful smooth white cream sauce that goes down easy. Both the fennel and the garlic flavors play together well without being the least bit overpowering. I opted to make ahead and had no issues reheating the sauce slowly on low heat. I have two young children who asked for seconds and a husband who said, "This could easily be on the menu of any upscale Italian restaurant." Definitely putting this on my list of recipes that I will turn to again and again. Loved it.

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  • on September 20, 2011

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    Didn't like it... pretty bland...

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