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