Recipe Using Fennel Pollen Harvested from American River

Serves: 2-4

Prep: 10 minutes

Cook: 30 minutes

Ingredients:

1/4 t. black truffle salt

1/8 t. cracked pepper

2 boneless skinless chicken breasts

water, for boiling

8 oz. radiatore pasta

1/8 t. fennel pollen

4 c. fresh baby spinach leaves

2 c. cherry tomatoes, cut in half

2 T. olive oil

1 c. fresh basil, roughly chopped

1/2 c. freshly grated parmesan cheese, plus additional if desired

Directions:

Preheat oven to 350 degrees F.  Evenly season both sides of chicken breasts with black truffle salt and cracked pepper then cook on a lightly greased cast-iron grill over medium high heat, about 5 to 6 minutes per side.  Transfer to preheated oven and continue cooking until no longer pink, about 20 minutes. 

In the meantime bring a large pot of salted water to a boil and add radiatore.  Cook until almost tender, about 8 to 10 minutes.  Drain and return to same pot. 

Sprinkle pasta with fennel pollen and stir to coat evenly.  Over medium low heat stir fresh spinach, tomatoes and olive oil into pasta and allow to slowly cook about 10 to 15 minutes.  When pasta dish is almost ready toss in basil and parmesan; stir to blend. 

To complete the dish, chop black truffle chicken breasts and serve with pasta portions.  Top with addition parmesan if desired.