Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 2 bulbs fennel

  3. 2 medium red onions, shredded

  4. 1 tbsp lemon juice

  5. 125 g button mushrooms

  6. 1 tbsp olive oil

  7. 225 g penne (quills)

  8. 60 g raisins

  9. 225 g lean, boneless cooked chicken, skinned and shredded

  10. 375 g low fat soft cheese with garlic and herbs

  11. 125 g low fat Mozzarella cheese, thinly sliced

  12. 2 tbsp Parmesan cheese, grated

  13. salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/400°F. Trim the fennel, reserving the green fronds for garnishing, and slice the bulbs thinly. Coat the onions in the lemon juice. Quarter the mushrooms.

  2. Heat the oil in a large frying pan and fry the fennel, onion and mushrooms for 4 to 5 minutes, stirring, until just softened. Season and transfer the vegetable mixture to a large bowl.

  3. Bring a pan of lightly salted water to the boil and cook the penne according to the instructions on the packet until ‘al dente’. Drain and mix the pasta with the vegetables.

  4. Stir the raisins and chicken into the pasta mixture. Soften the soft cheese by beating it, then mix into the pasta and chicken – the heat from the pasta should make the cheese melt slightly.

  5. Put the mixture into an ovenproof dish and transfer to a baking sheet. Arrange the Mozzarella on top and sprinkle with the Parmesan. Bake for 20 to 25 minutes until golden. Garnish with fennel fronds and serve.


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