Chicken and fennel in spicy tomato sauce

Heat the oil in a skillet and fry the chicken, fennel seed, pepper and salt for 5 minutes on a high heat. Change regularly.

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.

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.

In the meantime, cook the pasta al dente according to the instructions on the package. Drain and mix through the sauce.

Let the olives drain. Sprinkle the sauce with the olives and serve immediately.