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Nutrition Facts
Serving Size 1 (654g) Recipe makes 2 servings The following items or measurements are not included below: 3 roasted red peppers
Calories 377
Calories from Fat 61		(16%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 822mg		34%
Potassium 2019mg		57%
Total Carbohydrate 49.2g		16%
	Dietary Fiber 10.6g	42%
	Sugars 10.6g
Protein 32.9g		65%
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Chicken, Fennel and Tomato Ragout

Recipe #376647 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Jun 10, 2009

Delightful fare that will have you reaching for a hunk of crusty bread. The original recipe is from the British magazine Good Food and modified here to my personal tastes. I love the way the ingredients layer creating a dish with depth and yet simple to prepare and easy enough for a busy evening, Made as presented, this is 8 points per serving as per the WW Recipe Builder with generous portions. You may also serve three smaller servings for 5 points each.

SERVES 2 (change servings and units)

Ingredients

2 teaspoons olive oil
8 ounces boneless skinless chicken breasts, cut into bite-sized chunks
salt and pepper
1/4 teaspoon fennel seed, crushed
1/2 teaspoon sweet paprika
1 large fennel bulb, preparation instructions below
1 garlic clove, chopped
1/4 cup yellow onion, chopped
9 ounces small red potatoes, cut into chunks
1 (14 1/2 ounce) can fire roasted diced tomatoes
2/3 cup fat free chicken broth or vegetable broth
1 tablespoon tomato paste
3 halves roasted red peppers, cut into large (1/2 inch)

Directions

1
Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices.
2
Prepare the chicken for cooking by seasoning with salt, pepper, paprika and crushed fennel seed.
3
Heat the oil in a large non-stick skillet, add the chicken, then fry quickly until lightly opaque and browned for about 2 minutes. (Note the chicken will not be cooked through.) Add the fennel, onions and garlic, then stir briefly until the fennel has a bit of color - as much from cooking as from taking on the spices from the chicken bites.
4
Add in the potatoes, diced roasted tomatoes, broth and a tomato paste, and bring to the boil. Cover and simmer for 15 20 minutes until the potatoes are tender to the fork but not breaking apart.
5
Stir in the roasted peppers and heat through.
6
Roughly chop the reserved fennel fronds, about 1 tablespoon or so, then sprinkle over the ragout. Serve in shallow bowls or plates with high lips along with crusty bread for mopping up the juices.