Chicken, Fennel, Orange and Olive Pasta

Chicken, Fennel, Orange and Olive Pasta

Chicken, Fennel, Orange and Olive Pasta

A delicious pasta full of chicken, fennel, orange and olives.

  • Recipe serves: 4
  • Prep Time 15 min
  • Cook Time 15 min


  • 250 g wholemeal penne pasta
  • 40 g / 2 tbsp Flora Pro.Activ Buttery or original
  • 500 g skinless, trimmed chicken breast fillets, sliced
  • 2 tbsp no-salt-added tomato paste
  • 1 cup freshly squeezed orange juice
  • 6 spring onions, finely sliced
  • 1 fennel bulb, sliced
  • 1 orange, segmented
  • 8 pitted black olives, halved
  • 1/2 cup loosely packed coriander leaves


  1. Cook penne according to packet directions without adding any salt.
  2. Heat Flora pro-activ in a non-stick frying pan over a medium heat. Add chicken and cook, stirring for 5 minutes or until golden brown and cooked. Add tomato paste and orange juice; bring to the boil and cook, stirring for 1 minute. Stir in the onions.
  3. Drain the pasta and mix in the fennel, orange segments and olives and serve with the chicken, sprinkled with coriander leaves.
  4. TIP- Chicken thigh fillet is suitable to be used in this recipe.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal) 449 kcal
Energy (kJ) 1879 kJ
Protein (g) 38.5 g
Carbohydrate incl. fibre (g) 66.6 g
Carbohydrate excl. fibre (g) 56.6 g
Sugar (g) 7.5 g
Fibre (g) 10.0 g
Fat (g) 5.1 g
Saturated fat (g) 1.0 g
Unsaturated fat (g) 2.5 g
Monounsaturated fat (g) 1.5 g
Polyunsaturated fat (g) 1.0 g
Trans fat (g) 0.0 g
Cholesterol (mg) 80 mg
Sodium (mg) 225 mg
Salt (g) 0.56 g
Vitamin A (IU) 2500 IU
Vitamin C (mg) 75.6 mg
Calcium (mg) 123 mg
Iron (mg) 4.68 mg
Potassium (mg) 1273 mg