Pasta with mediterranean chicken ragù

Step 1/4

The ingredients at a glance 👁

Step 2/4

• 1 knife
• 1 cutting board
• 1 sieve

Cut chicken into bite-sized cubes. Clean fennel, quarter and remove the stalk. Drain the white beans well over a sieve. Peel and finely dice garlic and onion.

Step 3/4

• 400 g chicken breasts
• 300 g canned white beans
• 1 canned diced tomato
• 200 ml chicken stock
• 1 bulb fennel
• 1 onion
• 3 cloves garlic
• 3 tbsp olive oil
• 50 g pine nuts
• salt
• pepper

• 1 frying pan
• 1 pot
• 1 spatula

In a frying pan, heat oil and brown the meat on all sides until golden brown, remove and set aside. Add the pine nuts to the pan with the onion, garlic and fennel and sauté for approx. 2-4 min. Deglaze with the canned tomatoes and broth and let simmer over medium heat for about 10-15 min. In the meantime, cook the pasta in salted water.

Step 4/4

• 300 g pasta
• 60 g jarred black olive

• 1 sieve

Drain the pasta in a colander. Add pasta, olives and meat back to the sauce, season with salt and pepper. Let the pasta stand for another 3 min. and top with fennel greens. Enjoy!

Enjoy your meal!