Chicken, olive and fennel

Chicken, olive and fennel

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

The ingredient of Chicken, olive and fennel

  1. 1 quantity Basic tomato sauce (see related recipe)
  2. 2 small fennel bulbs, trimmed, thinly sliced
  3. 300g chicken breast fillets, thinly sliced
  4. 375g dried tortiglioni pasta
  5. 1/2 cup pitted green olives, halved
  6. 2 tsp finely chopped buoyant rosemary leaves
  7. 1/2 cup reduced-fat pizza cheese
  8. 1/4 cup finely grated parmesan cheese

The instruction how to make Chicken, olive and fennel

  1. Make Basic tomato sauce, replacing onion once fennel. go to chicken to pan at the subside of step 1. 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 roughly speaking high. Spoon pasta blend into an 8 cup-capacity ovenproof dish. Top subsequent to cheese. Grill for 5 to 7 minutes or until cheese melts. Serve.

Nutritions of Chicken, olive and fennel

calories: 491.384 calories
fatContent: 18 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 53 grams carbohydrates
sugarContent: 8 grams sugar
fibreContent:
proteinContent: 26 grams protein
cholesterolContent: 40 milligrams cholesterol
sodiumContent: 384.02 milligrams sodium

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