Chicken Gratin With Fennel |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I am always in search of baked pasta dishes that are not loaded down with large amounts of cheese. Found this one in an old magazine and it immediately appealed to me. The use of jarred marinara sauce and cooked chicken helps this savory dish come together rather quickly. Have not tried this yet but posting it here for safekeeping. (7 pts per serving) Ingredients:
8 ounces whole wheat penne or 8 ounces penne |
2 teaspoons olive oil |
1 medium onion, diced |
4 garlic cloves, minced |
2 tablespoons fennel seeds, crushed |
1/4 teaspoon crushed red pepper flakes |
1/2 cup dry white wine or 1/2 cup chicken broth |
1 1/4 cups marinara sauce |
1 cup fat free chicken broth |
1/8 teaspoon black pepper |
1 1/2 cups cooked chicken or 1 1/2 cups cooked turkey, diced or shredded |
2 tablespoons fresh parsley |
1/4 cup breadcrumbs |
1/2 teaspoon italian seasoning |
1 teaspoon olive oil |
1/3 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 425 degrees.
2. In a large saucepan parboil penne pasta in boiling water for 3 minutes. Drain and rinse.
3. In a large nonstick skillet heat olive oil over medium heat. Add the onions and cook for 4 to 5 minutes or until lightly browned and softened. Add minced garlic, red pepper flakes, black pepper and crushed fennel seeds and stir for a minute.
4. Add the white wine, to the pan and continue to cook until almost evaporated.
5. Add the broth and marinara sauce and simmer for two or three minutes.
6. Mix the sauce, chicken, parsley and penne together and pour into a two quart baking dish. Place cover on dish or cover tightly with aluminum foil. Bake for 20 minutes.
7. Combine breadcrumbs, Italian herbs, oil and cheese in a small bowl.
8. Remove dish from oven and uncover. Distribute the crumb mixture on top and return to the oven to bake uncovered for an additional 10 to 15 minutes.
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