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Cook Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ounceswhole-wheat fusilli16mini sweet peppers1 ½poundsboneless, skinless chicken breast, cut into 3/4-inch pieces3tablespoonsextra-virgin olive oil, divided1teaspoonsalt, divided½teaspoonground pepper2medium fennel bulbs, chopped, plus1/4cupchopped fronds⅓cupfinely chopped shallot3tablespoonsall-purpose flour1 ½cupslow-sodium chicken broth½cupdry white wine½cupcrème fraîche½cupchopped fresh chives, divided2tablespoonslemon juice½cupKalamata olives, chopped½cuppanko breadcrumbs, preferably whole-wheat
Cook Mode(Keep screen awake)
Ingredients
12ounceswhole-wheat fusilli
16mini sweet peppers
1 ½poundsboneless, skinless chicken breast, cut into 3/4-inch pieces
3tablespoonsextra-virgin olive oil, divided
1teaspoonsalt, divided
½teaspoonground pepper
2medium fennel bulbs, chopped, plus1/4cupchopped fronds
⅓cupfinely chopped shallot
3tablespoonsall-purpose flour
1 ½cupslow-sodium chicken broth
½cupdry white wine
½cupcrème fraîche
½cupchopped fresh chives, divided
2tablespoonslemon juice
½cupKalamata olives, chopped
½cuppanko breadcrumbs, preferably whole-wheat
Directions
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl. Set aside.
Meanwhile, position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Coat the foil with cooking spray.
Place peppers on one side of the prepared baking sheet. Toss chicken, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a medium bowl. Place the chicken in an even layer on the other half of the baking sheet. Broil, turning once, until the peppers start to char on both sides and the chicken is no longer pink in the middle, 4 to 8 minutes. Set aside to cool slightly.
Preheat oven to 400 degrees F.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add fennel and shallot and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add flour and stir to coat. Add broth and wine and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat. Stir in crème fraîche, 1/4 cup chives, lemon juice, the fennel fronds and the remaining 1/2 teaspoon salt. Transfer to the bowl with the pasta.
Bake the casserole until hot, about 30 minutes. Serve topped with the remaining 1/4 cup chives.
Tips
Originally appeared: EatingWell Magazine, July/August 2017
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Nutrition Facts(per serving)443Calories16gFat48gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
