Chicken, olive and fennel

Cooking Meat Chicken, olive and fennel

This hearty chicken and pasta dish is full of flavour and with melted cheese on top is tastes sensational.

Lables: Diabetes friendly Low sugar Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Make Basic tomato sauce, replacing onion with fennel. Add chicken to pan at the end of step Cook, stirring, for 5 to 7 minutes or until browned. Continue from step 2.
  2. Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Add sauce, olives and rosemary. Toss to combine.
  3. Preheat grill on high. Spoon pasta mixture into an 8 cup-capacity ovenproof dish. Top with cheese. Grill for 5 to 7 minutes or until cheese melts. Serve.

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1 quantity Basic tomato sauce
2 small fennel bulbs, trimmed, thinly sliced
300g chicken breast fillets, thinly sliced
375g dried tortiglioni pasta
1/2 cup pitted green olives, halved
2 tsp finely chopped fresh rosemary leaves
1/2 cup reduced-fat pizza cheese
1/4 cup finely grated parmesan cheese

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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