Name: Chicken, olive and fennel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
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; 125.00 ml pitted green olives, halved; 2 tsp finely chopped fresh rosemary leaves; 125.00 ml reduced-fat pizza cheese; 62.50 ml finely grated parmesan cheese

Chicken, olive and fennel

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Sensational chicken pasta bake topped with melted cheese.

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
125.00 ml pitted green olives, halved
2 tsp finely chopped fresh rosemary leaves
125.00 ml reduced-fat pizza cheese
62.50 ml finely grated parmesan cheese

Instructions:

In a pan, replace onion with fennel. Add chicken and cook, stirring, for 5 to 7 minutes until browned. Proceed to step 2.
Cook the pasta in a saucepan of boiling, salted water according to packet instructions until tender. Drain the pasta and return it to the pan. Add the sauce, olives, and rosemary, then toss together to combine.
Preheat the grill on high. Transfer the pasta mixture to an 8 cup-capacity ovenproof dish. Sprinkle cheese on top. Grill for 5 to 7 minutes until cheese is melted. Serve and enjoy!

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