Chicken with Fennel-Cream Sauce and Penne

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I made this for dinner tonight using poached chicken per RR's poaching recipe. I used Sauvignon blanc for the wine in the recipe and to drink with the meal. I do not have fresh tarragon and substituted about 1 teaspoon of dry tarragon, crushed in the hand before adding. Because this is a cream sauce, I grated in a little fresh nutmeg (about 8 passes of nutmeg along microplane. Otherwise, I followed the recipe exactly, especially the admonition to cook the root veg slowly so they do not caramelize...slow cooking and adding butter with EVOO are important. The dish had a very nice subtle flavor, was not excessively licorice-like, and was a good change from tomato-based pasta sauce. My husband, who is not always comfortable with new foods (fennel in this case, also liked it. I will be making this again soon. Once again, RR shoots and scores.

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One of our new top 5 favorite dishes--ever. Ours was sweet tasting (unlike the other posts. I sautéed the fennel and onions & garlic slowly, like it called for. Once I ran it through the food processor and added the cream it was sooooo very delicious. Such a unique flavor. Again, nothing bitter in our finished dish. We were thrilled with our dinner and will make it often in the future.

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This recipe was pretty good. It is different from my normal pasta recipes and so I and my wife appreciated the change. It definitely didn't rock my world. I would make it again in a year or two.

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Easy to make. The sauce had a slightly bitter taste. Cooking with fennel is a new experience for me. I don't know if I would make it again.

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This recipe was very tasty, but you must like that licorice flavor of fennel. I substituted toasted slivered almonds for the pine nuts and it tasted just fine. I did like this recipe but my husband didn't care for it quite as much.