Chicken, olive and fennel

Name: Chicken, olive and fennel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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

4.8

(8)

www.taste.com.au

Your recipes

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6

Cost: $3.01 /serving

Author : Liz Macri

grill boil autumn

Ingredients

Remove All · Remove Spices · Remove Staples

1 quantity Basic tomato sauce (see related recipe)2 small fennel bulbs, trimmed, thinly sliced300 grams chicken breast fillets, thinly sliced375 grams dried tortiglioni pasta1/2 cup pitted green olives, halved2 tsp finely chopped fresh rosemary leaves1/2 cup reduced-fat pizza cheese1/4 cup finely grated parmesan cheese

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 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.

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.

Step 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.