Chicken and Linguine with Golden Fennel

3 tbsp olive oil

2 fennel bulbs (about 1 3/4 lbs)
diced, feathery tops reserved

Salt

Fresh ground pepper

1 lb boneless, skinless chicken breast

3/4 cup low sodium chicken broth

1/4 cup dry white wine

3 tbsp chopped fresh tarragon or
1 tbsp dried

2 tbsp butter at room temperature

3/4 lb linguine

In a large frying pan, heat 2 tbsp of the oil over moderately

high heat. Add the fennel, 1 tsp salt and 1/2 tsp pepper. Cook

stirring frequently until the fennel is soft and golden, 8-10 minutes.

In a medium frying pan, heat the remaining tbsp of oil over moderately

high heat. Season the chicken with 1/8 tsp salt and a pinch of pepper

and add it to the pan. Cook the chicken until brown, about 3 minutes.

Turn the chicken, cover the pan and cook over moderate heat until just

done, about 5 minutes longer. Remove the chicken, let it rest 5 minutes

and then tear the meat into long shreds. Add the stock and wine to the

pan, along with the dried tarragon. Boil, scraping the bottom of the pan

to dislodge any brown bits, until reduced to about 1/2 cup. Remove the

pan from the heat and whisk in the butter and fresh tarragon. In a large

pot of boiling, salted water, cook the linguine until just done. When

the pasta is almost done, add the fennel and chicken to the sauce, with

any juices that may have accumulated on the plate and reheat.

Drain the linguine and toss it with the chicken mixture. Top with a

few fennel sprigs.