Steps:
1. Bring a large pot of salted water to a boil.
2. Re-hydrate the dry mushrooms for 5 minutes in a small bowl of hot (boiling) water.
3. Cook garlic and olive oil in a sauté pan until the garlic becomes slightly yellow.
4. Add diced fennel and cook over medium-high heat for 5 minutes or until it starts browning a bit.
5. Drain the mushrooms and add to the skillet; sauté for three minutes. Add the white wine and continue cooking until the liquid is reduces by three-fourths.
6. Add the chicken stock and continue cooking until the liquid is reduces by three-fourths. Season with salt, pepper and thyme.
7. Cook the Whole Grain Penne according to the package directions.
8. Add the arugula to sauce mixture and allow to wilt down for 30 seconds.
9. Add drained Whole Grain Penne to the sauce and toss well to combine.
The expressive taste of fennel adds rich flavor to healthy Whole Grain Penne, classic Italian mushrooms and arugula.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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