FENNEL AND CHICKEN PENNE

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PREP TIME: 20 minutes

COOK TIME: 30 minutes

SERVES: 2

INGREDIENTS

120g Barilla Penne Rigate pasta

1 tablespoon olive oil

1 fennel bulb, diced

1 onion, sliced

500 g chicken strips, without skin

250 ml white wine

Pinch of chilli flakes

Juice of ½ a lemon

Pinch of salt

1 tablespoon thyme, chopped

1 litre chicken stock

2 tablespoons grated parmesan

1 tablespoon fresh parsley

METHOD

Step 1

Sauté the fennel, onion and garlic in olive oil

Add the chicken and cook until brown

Add wine, chilli flakes, salt, thyme and lemon juice and bring to the boil

Add the chicken stock and bring to the boil again

Step 2

Add the pasta and cook for 15 minutes

Sprinkle with parmesan and mix through

Step 3

Garnish with fresh parsley and extra parmesan to serve