Fusilli with fennel and chicken

This quick and easy pasta dish with fennel is a real winner! Both our pasta and fennel are rich in prebiotic fibre. “Go for the good gut! 🙌”

Recipe:

Serves 4

• 600 g minced chicken
• 2 large fennel bulbs
• 1 shallot or onion
• 1 clove of garlic
• 1 bay leaf
• 1 tsp dried thyme or 1 sprig of fresh thyme
• 300 ml almond milk
• 1 tbsp wholemeal flour
• 250 g Healthy Fusilli
• optional: lemon zest

Wash the fennel bulbs thoroughly under cold, running water. Cut the fennel bulbs into small cubes or thin slices. Set aside a few sprigs of fennel fronds for garnishing.

Finely chop the shallot and crush the garlic.

Meanwhile, bring a pan of salted water to the boil. Cook the fusilli or penne until al dente (5 minutes) and rinse under cold running water.

Dissolve 1 el of oat flour in 300 ml of almond milk and set aside for a moment.

Fry the minced meat, stirring regularly, until browned. Remove the minced meat from the pan. In the same pan, stir-fry the fennel together with the crushed garlic and finely chopped shallot. Stir everything well. Add the thyme and bay leaf. Stir-fry the fennel for just a couple of minutes over a high heat. Then turn the heat down low, add the minced meat and pour in the almond milk. Add the pasta to the sauce. Stir well. If necessary, leave to simmer for a little longer until the almond milk has thickened slightly.

Season well with salt and pepper.

Serve with a few sprigs of fennel fronds and some grated lemon zest.

Enjoy your meal!

Tip: if you don’t have any almond milk at home, replace it with vegetable stock or lukewarm water.