Store in a cool, dry place
Seeds
45g
Use in tomato sauces, sausages and to flavor fish, salads and carrots.
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- Organic
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- Aromatic
- Sweet licorice flavour
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Chicken Sausage Fennel Pasta
We love the idea of making one dish that serves us for two different meals – and this pasta is no exception. With the fresh taste of fennel and the savory chicken sausage, this pasta will taste great served hot for dinner, or make fantastic cold pasta leftovers for lunch the next day. Get creative and add in your favourite veggies to make this dish even healthier!
Serves: 4
- Dairy Free - Corn Free - Egg Free
Ingredients:
Salad:
- 1 teaspoon olive oil
- ½ yellow onion, diced
- ¼ teaspoon sea salt
- 1 teaspoon fennel seeds
- 2 cooked chicken sausage, sliced into ¼-inch thick rounds
- 2 tablespoons fresh flat leaf parsley, chopped
- 1 bulb fennel, sliced
- 2 cups pasta
Dressing:
- 3 tablespoons red wine vinegar
- 2 teaspoons dijon mustard
- pinch crushed red pepper
- 2 tablespoons extra-virgin olive oil
- zest from half a lemon
- 2 teaspoons honey
- ¼ teaspoon sea salt
Directions:
- In a large pan, over medium heat, toast your fennel seeds with your olive oil. Stirring every minute to avoid burning.
-To the same pan, add your fennel and onion – sauté. After a few minutes, add in your cooked sausage to reheat. Once heated, set aside.
- In a medium saucepan, bring your lightly salted water to a boil and cook your pasta according to the directions. Drain and set aside.
- To make your dressing, put all ingredients into a blender and combine until smooth.
- In a large bowl, bring everything together. Mix in your pasta with your veggies and chicken, and then finally stir in the dressing.
Serve hot or cold!
Make It This Way
Turn this dish vegetarian by replacing the chicken sausage with some roasted eggplant or some tofu – get creative!
Choose your style of pasta, we used fussili, but you can use any type you desire!
Try This
Bring this as a cold pasta salad to your next family BBQ!
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