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Kimmy73
Chicken and fennel in spicy tomato sauce
Dish of chicken fillet, fennel seed, garlic, green pepper, fennel, chili, olives and tagliatelle
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Ingredients
Directions
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Heat the oil in a skillet and fry the chicken, fennel seed, pepper and salt for 5 minutes on a high heat. Change regularly.
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In the meantime, finely chop the garlic and the bell pepper into pieces. Cut the bottom of the fennel, halve and remove the core. Cut into strips.
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Add the vegetables and garlic to the chicken and cook for 4 minutes. Add the passata and heat for 5 minutes on medium heat. Season with the chili flakes.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain and mix through the sauce.
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Let the olives drain. Sprinkle the sauce with the olives and serve immediately.
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Nutrition
595Calories
Sodium31% DV740mg
Fat29% DV19g
Protein66% DV33g
Carbs22% DV67g
Fiber32% DV8g
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