Chicken, Olive and Fennel Pasta

Name: Chicken, Olive and Fennel Pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 1 quantity Basic tomato sauce (see related recipe); 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

55 min·Italian

Chicken, Olive and Fennel Pasta

Prep20 min

Cook35 min

Total55 min

Taste

Ingredients

1 quantity Basic tomato sauce (see related recipe)
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

3 steps

Make Basic tomato sauce, replacing onion with fennel. Add chicken to pan at the end of step 1. Cook, stirring, for 5 to 7 minutes or until browned. Continue from step 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.

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.

Progress

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