Ingredients
3 tbsp olive oil
3 chicken breast, boneless & skinless
1 ½ cups tomatoes, diced
1 fennel bulb, sliced into ½-inch pieces
2 tbsp garlic, minced
¼ tsp dill weed, finely chopped
1 tsp chili flakes
2 tbsp lemon juice
1 tbsp parsley, minced
⅓ cup black olives, pitted
⅛ tsp salt
⅛ tsp pepper
parmesan, for garnish
Preparation
Heat olive oil in a large cast-iron skillet over medium-high heat. Pan-sear the chicken breasts and season with salt and pepper. Sear for about 3 to 5 minutes or until both sides are only lightly browned. Do not overcook, remove, and set aside.
Using the same pan, add chili flakes, garlic, and dill. Stir for about a minute.
Now add fennel bulbs, tomatoes, and lemon juice. Sweat the vegetables and allow flavors to blend.
Return chicken to the pan and place in a single layer on top of the vegetables. Cover and simmer for 8 to 10 minutes.
Add in the pitted olives and parsley.
Stir and simmer for another 10 to 15 minutes.
Serve over Fusilli pasta or any pasta of your choosing.
Garnish with Parmesan cheese before serving. Bon appetit!
