Sundried Tomato, Chicken and Fennel Pasta

Good morning! As you will know if you follow me on Instagram, I am in Copenhagen!! I’ve never been before and I’m so excited to try all the trendy foodie spots, explore, buy some ceramics and maybe a little clothes shopping too!!

So today I’m sharing a super dooper comforting pasta dish I whipped up the other week. It’s packed full of veggies and flavour, inspired by Puglia, Ummmumm! Super authentic if I say myself and a great one to pack up and take to school/work the next day!

Enjoy xx

Ingredients – serves three – four

250g red lentil pasta

boiling water

1 tbsp olive oil

1 onion, diced

2 garlic cloves, diced

1 large fennel, diced

3 skinless and boneless chicken thighs, diced

a pinch of pepper

0.5 tsp salt

0.5 tsp dried thyme

0.5 tsp dried oregano

1 tsp dried fennel seeds

1 large red pepper, diced

a large handful of basil, finely chopped

a large handful of curly parsley, finely chopped

4 salad tomatoes, diced

2 tbsp tomato puree

8 sun dried tomatoes in oil, finely chopped

1 lemon zested and juiced

1 tbsp capers

12 mixed olives, sliced

a small handful of parmesan

Method

Drizzle the oil in a large pan. Add the onion, fennel and garlic and fry over a low heat for 10 minutes to soften.

Add the chicken thighs, herbs and pepper and cook over a medium heat for 10 minutes.

Stir through the tomatoes, puree, lemon, capers and olives, mix well and cook over a medium heat for 25 minutes.

After 10, pour the pasta into a pan, cover with hot water and boil until soft. Drain the pasta and pour it  into the chicken pan, mix well and turn off the heat.

Divide the pasta between three – four bowls.

Scatter with parmesan.

Enjoy xx

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