Creamy Wild Rice “Minnesoba” Pasta with Seared Chicken

Read through entire recipe before getting started. Bring 6 cups salted water to a vigorous boil in a medium pot. Wash and dry all produce. Peel and julienne onion. Remove bottom inch from celery; discard, then dice celery stalk. Thinly slice garlic. Mix vegetable broth base with 2 cups warm water. Remove chicken from package; rinse and pat dry.

Heat 1 Tbsp. oil in a large high-sided sauté pan over medium heat. Season each side of chicken with a pinch of salt and pepper. When pan is hot, add chicken and sear for 5-6 min on each side. Remove from pan and set aside. USDA recommends cooking poultry to an internal temperature of 165ºF.

In the pan just used for chicken heat 1 tsp. oil over medium heat. Add onion, garlic, bay leaf, and star anise. Sauté for 2-3 min until onions are soft and translucent. Deglaze the pan with sherry wine and vegetable broth; increase heat to high, bring to a boil and cook until liquid has reduced by half, about 8-10 min, then reduce heat to low.

Remove Wild Rice Minnesoba pasta from package; gently loosen, then drop into boiling water and cook for 90 sec - 2 min until al dente. Drain well.

Remove bay leaf and star anise from sauce and add heavy cream and celery. Add cooked pasta to sauce and lightly toss to coat, about 1 min.

Divide pasta between two bowls. Bias slice chicken and lay across pasta. Garnish with shaved Parmesan. Enjoy!