I love the simplicity of Rachael's recipes...however, I don't always love the nutrition profile. Not a problem. With a few simple swaps---we are still left with an EQUALLY as delicious dish, simple to prepare, and one that packs a serious nutritional punch! Chock full of protein, fiber, and the digestive gifts of fennel---this is one you don't want to pass on. Check it out!
Chicken with Fennel Ragu
Ingredients:
2 tablespoons EVOO – Extra Virgin Olive Oil
1 1/2 teaspoons fennel seed (about 1/2 palmful)
1 1/4 pounds ground chicken
1/2 small bulb fennel, finely chopped, plus a few tablespoons chopped fronds for garnish
1 rib celery, finely chopped, plus a few tablespoons chopped leaves for garnish
1 small onion, finely chopped
2 to 3 cloves garlic, finely chopped
Salt and pepper
1/2 cup dry white wine
1 cup chicken stock
1/3 c. Organic whole milk
1 pound whole wheat fettucine
Instructions:
- Bring a large pot of water to a boil.
- In a large, deep skillet, heat the EVOO over medium-high. Stir in the fennel seed. Add the chicken and cook until brown and crumbly, about 5 minutes. Add the chopped fennel, celery, onion and garlic; season with salt and pepper.
- Partially cover the pan and cook over medium heat until the vegetables soften, 8-10 minutes. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to medium-low, and simmer until reduced by about half (15-20 minutes).
- Salt the boiling water then cook the pasta to al dente. Drain, reserving half a mug of cooking water. Stir the cooking water into the ragu then toss the pasta with the ragu; season to taste.
- Serve garnished with the chopped fennel fronds and celery leaves, if available. Serve with grated cheese at the table, if desired.
