CHICKEN AND FENNEL SHELLS WITH CHILLI CHIVE DRESSING

INGREDIENTS

• 3 large carrots
• 1 cup water
• 1 small chicken stock cube, crumbled
• 2 chicken breast fillets
• 12 extra large pasta shells

FENNEL FILLING

• 30g butter
• 2 onions, finely chopped
• 1 cup finely chopped fennel bulb
• 2/3 cup creamed ricotta cheese
• 2 tablespoons chopped fresh fennel leaves
• 2 tablespoons chopped black olives

CHILLI CHIVE DRESSING

• ¹ / 2 cup olive oil
• 1 tablespoon red wine vine
• 1 teaspoon sweet chili sauce
• 1 teaspoon sugar 1 tablespoon orange juice
• 1 tablespoon chopped creatives

CHICKEN AND FENNEL SHELLS WITH CHILLI CHIVE DRESSING METHOD:

Using a vegetable peeler, cu ce rots into thin ribbons. Add carrots to of boiling water, drain immediately, run under cold water; drain. Combine water and stock cube in the pan, and bring to a boil. Add chicken, simmer, covered, for about 5 minutes or until chicken is just tender, and drain; cool. 

Cut chicken into thin strips, combine with carrots. Just before serving, add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Spoon filling into each shell, serve shells over carrot and chicken; top with dressing. 

Fennel Filling: Heat butter in a pan, add onions and fennel bulb, and cook over low heat, stirring occasionally, for about 10 minutes or until onions are lightly browned and soft. Combine the onion mixture with cheese, fennel leaves, and olives. 

Chilli Chive Dressing: Combine all ingredients in a jar; shake well. 

Serves 4. 

Note: Can be prepared a day ahead. 

Storage: Covered, in refrigerator. 

Freeze : Not suitable. 

Also  Read: LEAFY PASTA SQUARES IN BUTTER WITH PARMESAN