Grilled Chicken with Cabbage and Fennel Pasta

Enjoy this flavourful pasta with a kick of spice and topped with grilled chicken.

Ingredients: 

• 1 tsp olive oil
• ¹⁄₂ medium onion
• ¹⁄₂ large carrot
• ¹⁄₂ celery stalk
• ¹⁄₂ whole garlic clove
• 1 cup Savoy or Nappa cabbage
• ¹⁄₄ cup reduced sodium chicken broth/stock
• 3 tbsp fennel
• ¹⁄₂ tbsp parsley
• Red pepper flakes to taste
• 57 grams dry wholemeal pasta
• ¹⁄₂ tbsp walnuts
• ¹⁄₂ tbsp grated Parmesan cheese
• 142 grams chicken breast

Directions: 

1. Toast walnuts: Heat the oven to 180°C. Arrange walnuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, checking frequently. Set toasted walnuts to the side.
2. Dice onion, carrots, and celery; mince garlic and shred cabbage. Heat the oil in a large nonstick pan. Add the onion, carrots, and celery and sauté for 10 to 15 minutes. Add the garlic and cook an additional couple of minutes.
3. Add shredded cabbage, chicken stock, and thinly sliced fennel. Cover and cook for 20 to 25 minutes, or until soft. Remove from the heat. Add parsley and red pepper flakes and stir again.
4. Meanwhile, grill chicken, cook pasta according to package instructions.
5. Drain the pasta and place in a large serving bowl. Add the cabbage mixture and toss. Top with the walnuts and Parmesan and sliced chicken.