Ingredientes para Chicken Gratin With Fennel
- Whole Wheat Penne
- 2 tablespoons olive oil
- Onion
- Garlic Cloves
- Fennel Seeds
- Crushed Red Pepper Flakes
- Dry White Wine
- 1 (24-ounce) jar marinara sauce
- Fat Free Chicken Broth
- 1/4 teaspoon black pepper
- Cooked Chicken
- Fresh Parsley
- 1/2 cup breadcrumbs
- Italian Seasoning
- Parmesan Cheese
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Cómo preparar Chicken Gratin With Fennel
- Preheat oven to 425°F (220°C).
- Bring a large pot of salted water to a boil. Add 1 pound penne pasta and cook for 3 minutes, or until al dente. Drain and rinse with cold water.
- While pasta cooks, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add 1 medium onion, chopped, and cook for 4-5 minutes, until softened and lightly browned.
- Add 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1/4 teaspoon black pepper; and 1 teaspoon crushed fennel seeds. Stir for 1 minute.
- Pour in 1/2 cup dry white wine and cook until almost evaporated (about 2 minutes).
- Stir in 1 cup chicken broth and 1 (24-ounce) jar marinara sauce. Simmer for 2-3 minutes.
- In a large bowl, combine the sauce, 2 cups cooked chicken (shredded or diced), 1/4 cup chopped fresh parsley, and the cooked penne pasta.
- Pour the pasta mixture into a 2-quart baking dish.
- Cover the dish with a lid or aluminum foil.
- Bake for 20 minutes.
- Meanwhile, prepare the breadcrumb topping: In a small bowl, combine 1/2 cup breadcrumbs, 1 tablespoon Italian herbs, 1 tablespoon olive oil, and 1/4 cup grated Parmesan cheese.
- Remove the baking dish from the oven and uncover.
- Sprinkle the breadcrumb mixture evenly over the top.
- Return to the oven and bake uncovered for an additional 10-15 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
24g
Fat
11g
Carbs
14g
