Chicken, olive and fennel

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

Recipe «Chicken, olive and fennel» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.